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Thai Chicken Satay
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.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●casserole dish
- ●whisk
- ●bowl
- ●oven
📝 Preparation Steps
1
Prep
2
Gather and prepare all ingredients. Spray an 8x10 casserole dish and set it aside.
3
Whisk
4
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.
soy sauce ($0.11)2 Tbspbrown sugar ($0.04)1 Tbspvegetable oil ($0.08)2 Tbsp
5
Stir
6
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.
hot water ($0.00)3 Tbsp
7
Marinate
8
Set aside ½ 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.
9
Cook
10
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.
11
Brush
12
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.
13
Serve
14
Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.
Nutrition Facts
calories
415 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sodium Content
746 mg
protein Content
32 g
carbohydrate Content
13 g
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