Thai Chicken Satay with Peanut Sauce
This Thai Chicken Satay with Peanut Sauce is made at home with juicy chicken breast simmered in a creamy peanut sauce with garlic, ginger, soy sauce, lime, and a little heat for an easy weeknight dinner.
Ingredients
- 2 large chicken breasts cut into 1-inch pieces
- 1 clove garlic minced
- 1 inch fresh ginger peeled & minced
- 1/2 fresh lime lime juice about 1.5-2 Tbsp
- 1/2 Tbsp chili garlic sauce or Sriracha
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil
- 1/2 cup natural peanut butter
- 3 Tbsp hot water
- 1/2 bunch fresh cilantro divided
- 1 can nonstick spray
Instructions
- Gather and prepare all ingredients. Spray an 8x10 casserole dish and set it aside.
- Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.
- Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.
- Set aside 1/2 cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
- When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.
- Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.
- Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.
Notes
This dish is a delightful way to enjoy Thai flavors at home.