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Chicken Satay With Peanut Sauce

Updated Apr 9, 2020Published Mar 29, 2018 By Julia 18 CommentsThis post may contain affiliate links.

Summary:
One of my favorite Asian recipes, this Chicken Satay has incredibly tender morsels of chicken drizzled with a silky rich peanut sauce. Whether you serve this as a main dish for dinner or as a party appetizer, it's great for anyone on keto or similar low carb diets.
overhead view of chicken satay skewers on white plate

Chicken Satay

4.9 from 7 votes
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Prep: 15 mins
Cook: 20 mins
Marinate: 6 hrs
Yield: 4 servings

INGREDIENTS

  • 1 pound boneless skinless chicken breasts
  • 1 scallion, thinly sliced (Note 1)
  • 10 skewers (Note 2)

Chicken Marinade:

  • 1/2 cup canned coconut milk (Note 3)
  • 3 cloves garlic, minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne

Peanut Sauce:

  • 1/4 cup creamy peanut butter (Note 4)
  • 3 cloves garlic, minced
  • 2 tablespoons toasted sesame oil (Note 5)
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (Note 6)
  • 1 tablespoon fresh lime juice

INSTRUCTIONS

  • Marinate Chicken: Stir all marinade ingredients in large bowl until well-mixed, turning light orange or tan. Cut chicken into 1-inch or smaller chunks, and stir them into marinade until well-coated. Cover and refrigerate for at least 6 hours and up to 24 hours.
  • Assemble Skewers: If using wooden skewers, soak them in water for at least 30 minutes. Preheat oven to 450 F, and prepare baking half sheet lined with parchment paper for easy cleanup. After soaking skewers, thread about 4 chicken chunks per skewer, leaving half of each skewer empty for handling. Place chicken skewers in single layer on lined baking sheet.
  • Cook Chicken: Bake at 450 F for 10 minutes, flip skewers, and bake for another 10 minutes or until chicken looks dry, browning in some spots, and its released liquid pooled on baking sheet has evaporated. Or, you can grill them.
  • Make Sauce: While waiting for chicken to cook, whisk together all peanut sauce ingredients in small saucepan over medium-low heat until very smooth, a few minutes. Reduce to low heat to keep warm, stirring occasionally.
  • Serve (Note 7): Transfer chicken skewers onto serving plate. Brush peanut sauce over chicken. Top with sliced scallions, and serve while warm.

NUTRITION

Makes 4 Servings
Amount Per Serving (2-3 chicken skewers):
Calories 330 (54% from fat) ย 
Total Fat 20g 31%
ย ย ย Saturated Fat 3g 16%
Cholesterol 66mg 22%
Sodium 500mg 21%
Net Carb 3g ย 
Total Carb 5g 2%
ย ย ย Dietary Fiber 2g 7%
ย ย ย Sugars 1.5g ย 
Protein 30g ย 
Vitamin A 3% ยท Vitamin C 3% ยท Calcium 4% ยท Iron 8%

PHOTOS

overhead view of chicken satay skewers on white plate
chicken in coconut milk marinade
whisking peanut sauce in black pot
chicken satay skewers on white plate

NOTES & TIPS

(1) Scallions. They’re also known as green onions. I use both green and white parts.
(2) Skewers. Anywhere from 6 to 10 inches in length. I use wooden skewers, but you can also use metal skewers. The downside of using wooden ones is that you need to soak them in water for 30 minutes before cooking, so that they don’t dry out and burn.
(3) Coconut Milk. Use an unsweetened full-fat version, not light or reduced fat. I’ve used Goya and Chaokoh brands. Before measuring out the amount to use, stir or shake well because there will be separation in the can. Properly stirred coconut milk should appear thick and creamy, not watery. Unused coconut milk can be covered and refrigerated, and I highly recommend using it to make Instant Pot Brazilian Fish Stew!
(4) Peanut Butter. I recommend creamy, not crunchy, so that the sauce spreads more easily over the chicken. Sauce made with crunchy peanut butter doesn’t adhere as well to the chicken, but will still taste great. I use the “natural” kind that has only peanuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of peanut butter before measuring out the amount to use.
(5) Sesame Oil. Make sure to use toasted! Toasted sesame oil is dark-colored and VERY flavorful and aromatic — you’ll smell it as soon as you pour it out. Untoasted sesame oil is light-colored and tastes neutral.
(6) Soy Sauce. Both regular and low-sodium varieties work well; I use the brand Kikkoman.
(7) Serving. Serve with Thai chicken salad, Asian cucumber salad, or cauliflower rice. To make this ahead of time for a party, you can marinate the chicken and make the peanut sauce up to 24 hours in advance. About an hour before serving, soak the skewers, assemble, and bake. The peanut sauce should be warmed up on the stovetop.

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Filed Under: Appetizers, Asian Takeout, Low Carb, Per Serving: Under 5g Net Carbs Tagged With: cayenne, chicken breasts, coconut milk, curry powder, featured, garlic, gluten free, lime, more10ingredients, more60min, peanut butter, sesame oil, soy sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Brooke Guerrero

Made this tonight on the grill and the whole family loved it. The sauce is so good! I did some fried cauliflower rice for myself and served jasmine rice for my non-keto family. Really delicious and easy.

Vote Up4Vote Down  Reply
2 years ago
Sandy Schmitt

Julia this was so incredibly easy to make and your ingredients and measures exceeded expectations in creating an authentically delicious meal. Thanks

Vote Up2Vote Down  Reply
4 years ago
Barry

Very nice flavor.
Not too strong peanut flavor in the sauce, like I thought it would be (I thought it would be just like slathering peanut butter on straight)
The chicken is moist and the marinade makes a nice addition to the sauce, as some of it stayed on the chicken.
I added cilantro with my scallions (a traditional paring with Thai peanut type dishes), it was great!

Vote Up2Vote Down  Reply
4 years ago
Fahmida Bashar

I made this today for dinner for my son, hubby and myself. I messed up a few places, but it still tasted awesome. Thank you

Vote Up1Vote Down  Reply
1 year ago
Michael D

I am a very novice cook and a moderate keto eater. This recipe tasted delicious. For me being a clitz in the kitchen I would say prep time is closer to 30, but again it’s because I am not someone quick with measuring and skewering.

Vote Up1Vote Down  Reply
3 years ago
Tina S

Love this recipe. Made it for a July 4th party and everyone loved it. Tips on grilling: make sure you cut your chicken in smaller inch chunks. I plan on making this recipe again soon with really only one alteration which is making the chicken spicier. The chicken had wonderful flavor just not spicy at all. Next time I think I would triple the cayenne pepper and add chili pepper flakes as well.

Vote Up1Vote Down  Reply
3 years ago
Mizzyenn

Is there a substitute for toasted sesame oil? In my location, it is hard to find the toasted one. We only have the usual sesame oil. Thanks

Vote Up0Vote Down  Reply
2 months ago
Julia

I’m not aware of any substitute for toasted sesame oil, unfortunately. I would just use the regular sesame oil. Won’t taste as good but still worth making!

Vote Up0Vote Down  Reply
2 months ago
Amanda

Can you make this with beef instead of chicken?

Vote Up0Vote Down  Reply
3 years ago
Julia

I haven’t tested this recipe with beef. If you give it a try, let me know how it goes!

Vote Up0Vote Down  Reply
3 years ago
Caitlin

The sauce is great with coconut milkโ€”just mix it in slowly like a roux. It will break but add more and it will come back together. It makes the sauce extra delicious!

Vote Up0Vote Down  Reply
3 years ago
Mandi

This looks so delicious! I’m allergic to coconut though, do you know of a good substitution? Thanks so much!

Vote Up0Vote Down  Reply
3 years ago
Julia

You can try marinating in your milk of choice. The flavor will be a bit different, but I don’t think it’ll be significant.

Vote Up0Vote Down  Reply
3 years ago
Chelsea

I’m doing the low FODMAP diet where I cannot eat garlic. Would this still be good without garlic in both the marinade and the sauce?

Vote Up0Vote Down  Reply
4 years ago
Julia

I think it would still be good without the garlic, and is worth a try.

Vote Up0Vote Down  Reply
4 years ago
GMC

Will this work as full chicken breasts and no chunking them onto skewers? I wanted to serve as a main course for a dinner party.

Vote Up0Vote Down  Reply
4 years ago
Julia

I think that would work. The baking/grilling time would be increased since you’re using whole chicken breasts.

Vote Up0Vote Down  Reply
4 years ago
Mimi

Just beautiful! I actually like using crunchy peanut butter, because I like the little bits of peanuts, although you could crush some and sprinkle them on top, I guess. Love your recipe.

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4 years ago

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