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Thai Chicken Satay with Creamy Peanut Sauce Recipe

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4.2 from 11 reviews

Thai Chicken Satay features tender chicken breasts marinated in a flavorful peanut sauce with garlic, ginger, lime, and spices, then baked to juicy perfection. This savory and slightly spicy dish is garnished with fresh cilantro and delivers a taste of authentic Thai cuisine with a simple oven-baked approach ideal for a satisfying meal.

Ingredients

Chicken and Marinade

  • Nonstick spray
  • 2 large chicken breasts, cut into 1-inch pieces (2 lbs, 907g)
  • 1 garlic clove, minced
  • 1 inch fresh ginger, peeled and minced
  • ½ fresh lime, about 1.5-2 tablespoons juice
  • ½ tablespoon chili garlic sauce (or Sriracha)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil

Peanut Sauce

  • ½ cup natural peanut butter (140g)
  • 3 tablespoons hot water
  • ½ bunch fresh cilantro, divided

Instructions

  1. Prep: Gather and prepare all ingredients. Spray an 8x10 casserole dish with nonstick spray and set aside to prevent sticking during baking.
  2. Whisk Marinade Base: In a medium bowl, combine the minced garlic, minced ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, toasted sesame oil, and vegetable oil. Whisk thoroughly to blend all flavors.
  3. Add Peanut Sauce: Stir in the peanut butter and hot water into the marinade base, whisking vigorously until the mixture is smooth. Roughly chop the cilantro, reserving a handful for garnish, and stir the rest into the peanut sauce for added freshness and flavor.
  4. Marinate Chicken: Set aside ½ cup of the peanut sauce for later use. Place the remaining sauce and chicken pieces in a gallon zip-top bag, squeeze out excess air, seal it, and massage the bag gently to ensure all chicken pieces are evenly coated. Refrigerate the chicken to marinate for at least 30 minutes or up to overnight for maximum flavor absorption.
  5. Preheat Oven and Prepare to Bake: When ready to cook, preheat your oven to 375°F (190°C). Spread the chicken strips and marinade evenly in the sprayed casserole dish in a single layer to promote even cooking.
  6. First Bake: Bake the chicken uncovered in the preheated oven for 15 minutes to begin cooking through and allow the flavors to meld.
  7. Brush with Reserved Sauce: After 15 minutes, remove the casserole and evenly brush the reserved peanut sauce over the top of the chicken pieces to add extra rich flavor.
  8. Second Bake: Return the casserole dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
  9. Finish and Serve: Remove the dish from the oven, stir the chicken and remaining sauce at the bottom of the casserole to coat everything evenly, then top with the reserved fresh cilantro for a bright, herbal finish. Serve hot and enjoy your Thai Chicken Satay!

Notes

  • Marinating overnight will deepen flavors but is optional.
  • Check internal temperature of chicken with a meat thermometer to ensure safe consumption.
  • The reserved peanut sauce used during baking helps keep the meat moist and flavorful.
  • Serve with steamed jasmine rice or a fresh cucumber salad for a balanced meal.
  • Adjust the chili garlic sauce amount to your spice preference.

Find it online: https://recipeplenty.com/thai-chicken-satay-with-creamy-peanut-sauce-recipe/