Chicken satay is a delicious chicken recipe made with strips of chicken that is marinated in spices and a wonderful peanut sauce. This recipe is chicken satay without skewers to simplify things. Traditionally, satay is made on skewers but for ease and simplicity , this recipe omits them. This easy chicken satay definitely deserves a spot in your dinner rotation.
About this easy chicken satay recipe
This chicken satay recipe has the same amazing flavor but much more practical than a traditional satay since there are no skewers. If you do plan on making these into a finger food, skewers would be appropriate but you can totally do that after the cooking.
If you have made my oven baked BBQ chicken, the oven cooking technique is very similar to that except we are working with boneless chicken and an Asian style sauce.
Like many Asian dishes, the flavor is all in the sauce. In this case, two sauces. One is the peanut sauce and the other is my absolute favorite Asian dipping sauce.
The Asian dipping sauce makes many appearances in my recipes like with my Miso glazed salmon, roasted broccolini and many others, including recipes not on the website yet. It is just so good!
Here is what you need to make this delicious easy chicken satay:
- 2 boneless chicken breasts cut into small chicken tender sizes or 1 inch wide strips
- Soy Sauce
- Peanut butter
- Water
- Peanuts (coarse chopped- optional)
- Sesame oil
- Rice wine vinegar
- Red pepper flakes
- Chili paste like Sambal oelek (or red pepper flakes)
- Green onions (garnish)
Some of these ingredients for this chicken satay recipe you may already have in your pantry. Not everyone has the sambal oelek (Indonesian chili paste ) but red pepper flakes work just fine as a substitute.
Also, this chili paste is easy to find at most local grocery stores if you want to give it a try.
This dish is great made in the oven or on the grill. If you do choose to cook these up on the grill, I would suggest oiling the grates so the chicken does not stick.
The peanut sauce coating will cause a little mess which is why I prefer cooking the chicken satay in the oven.
How to serve chicken satay
These are some of our favorite ways to serve this chicken satay!
- Miso rubbed broccolini as a side dish.
- As the protein in my Asian Lettuce Wraps
- With a side of fluffy basmati rice
- Over peanut butter ramen noodles or perfectly cooked basmati rice.
- Or just on its own.
More Easy Recipes Like This
If you love this chicken satay without the skewers, you might also like these recipes:
Chicken Satay (without the skewers)
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 2 boneless chicken breasts cut into small chicken tender sizes or 1 inch wide strips
Asian Dipping Sauce
- ½ cup soy sauce
- 4 tablespoon rice vine vinegar
- 2 tablespoon toasted sesame oil
- 2 tablespoon chili paste or more if you like it really spicy
Peanut Sauce
- 4 tablespoon of creamy peanut butter
- ½ cup of low sodium soy
- 1 bunch of green onions diced
- 2 tablespoon of water
Instructions
Asian Dipping Sauce
- Grab a small bowl and all of your ingredients for the Asian Dipping sauce.
- Mix the ingredients into your bowl and whisk until it all comes together and the chili paste is no longer clumpy.
Peanut Sauce
- In one bowl, add your peanut butter and ½ cup of soy sauce.
- Carefully mix it together with a fork or whisk. At first it will seem like an impossible task but trust me it will start to come together. If your peanut sauce looks to thick go ahead and add 1 teaspoon of water at a time to thin it to your liking!
Satay
- Pre-heat your oven to 375 or your grill to medium heat.
- In a large bowl add your chicken and half of your peanut sauce and mix well to coat the chicken.
- Place your chicken strips on to a large sheet pan and if you are using peanuts, sprinkle those on top of your chicken.
- Cook your chicken until the juices run clear either on your grill or in your oven. About 10 minutes on a medium heat grill (flipping the chicken after 5 minutes) and about 10-15 in a 375 degree oven.
- When cooked (where the juices of the chicken run clear when pierced), plate your chicken by piling it up on a plate.
- Add some more chopped peanuts over the chicken and over the remaining peanut sauce that you reserved earlier.
- If using, add your chopped green onions over the Asian dipping sauce.
- Serve the chicken with sauces on the side and spoons for people to scoop up sauce for the chicken.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Jeff says
Thoroughly enjoyed this, especially with the dipping sauce.