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Indonesian Chicken Satay with Peanut Sauce

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Indonesian Chicken Satay with Peanut Sauce

Indonesian Chicken Satay with Peanut Sauce

Jessica Braider
Chicken satay is a kid-pleaser! Even if your kids don’t like the peanut sauce, which many do, the flavorful chicken is great for all ages. If you have extra time (does that ever happen?) you can thread the chicken onto wooden skewers before or after cooking them (if you do it before cooking them, soak the skewers in water first so they don’t burn). These also make fabulous party appetizers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Main Dish
Cuisine Asian, Indonesian
Servings 8 servings


  • 13 tsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) this equals 4 Tbsp. + 1 tsp.
  • 7 tsp. honey this equals 2 Tbsp. + 1 tsp.
  • 2 Tbsp. canola or vegetable oil
  • 4 cloves garlic minced, about 2 tsp.
  • 2 tsp. fresh ginger peeled and minced
  • 1/4 tsp. crushed red pepper flakes optional
  • 2 lbs. chicken tenderloins or boneless skinless chicken breasts cut into 1-inch wide strips
  • 1/2 cup peanut butter or other nut or seed butter
  • 1 lime juice only, 2 Tbsp.


  • In a small bowl, mix together 4 Tbsp. soy sauce, 2 Tbsp. honey, the oil, garlic, 1 tsp. ginger, and the red pepper flakes (optional).
  • Put the chicken in a large dish with sides, pour the marinade over it, and turn the chicken several times to coat it. Cover and refrigerate it for at least 30 minutes and up to 24 hours.
  • When you are ready to cook the chicken, preheat the grill or the broiler (with the rack about 4 inches from the heat), and coat a grilling tray or baking sheet with nonstick cooking spray or line it with foil.
  • Remove the chicken from the marinade and transfer it to the tray or pan, discarding the marinade. Grill or broil the chicken for 4 - 5 minutes per side until it is cooked through and the edges are browned.
  • While the chicken is cooking, in a medium bowl, whisk together ½ cup hot water, the peanut butter, lime juice, 1 tsp. soy sauce, 1 tsp. honey, and 1 tsp. ginger until it is smooth. Serve the chicken immediately with the sauce on the side for dipping, refrigerate for up to 3 days, or freeze for up to 3 months.

Slow Cooker Directions:

  • There's no need to marinate the chicken in advance. Combine the marinade ingredients and the chicken in the slow cooker and stir well to be sure the chicken is well coated. Cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. Serve it with the peanut sauce, as directed above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel the garlic, peel and mince the ginger, cut the chicken and refrigerate, juice the lime, make the marinade and marinate the chicken in the refrigerator, prepare the peanut sauce.
Scramble Flavor Booster: Whisk ½ diced fresh chili pepper and/or 1 minced garlic clove into the peanut sauce.
Tip: Peanut and other nut butters are good for your ticker! Their combination of fiber and healthy fats make them a heart-healthy option.
Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 9g, 14%; Saturated Fat: 2g, 8%; Cholesterol: 65mg, 22%; Sodium: 310mg, 13%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 31g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Low Carb, Low Fat, Low Sodium, Lunch, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Winter
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