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Chicken Satay with Spicy Peanut Sauce
Prep Time
10 mins
Cook Time
10 mins
Marinate for at least
1 hr
Total Time
20 mins

Course: Main Course
Cuisine: Chicken
Servings: 4 People
  • 1 1/25 lbs boneless, skinless chicken breasts
  • 2 T sesame oil
  • 2 T olive oil
  • 1/4 c dry sherry I used red wine that was already open
  • 1/4 c soy sauce
  • 1/4 t pepper
  • 2 T lemon juice
  • 1 1/2 t minced ginger
  • 1/4 t salt
  • 1 dash tabasco sauce or to taste
Satay Sauce Ingredients
  • 4 t corn oil I used olive oil
  • 2 t sesame oil
  • 1/2 c minced red onion
  • 2 T minced ginger
  • 1 T red wine vinegar
  • 1 T brown sugar
  • 1/3 c peanut butter smooth or chunky
  • 1/2 t ground coriander
  • 3 T ketchup
  • 3 T soy sauce
  • 1 T lime or lemon juice
  • 1/2 t pepper
  • 1 dash tabasco sauce or to taste
  1. Cut chicken into strips 1/2 inch wide by 3 inches long. Combine remaining ingredients. Allow chicken to marinate in the mixture in the refrigerator for 1-12 hours.

  2. Heat corn oil and sesame oils in a small saucepan. Add onion, garlic, ginger and sauté over medium heat until softened. Add vinegar and sugar, and continue to cook and stir until sugar dissolves. Remove from heat and stir in remaining ingredients (or combine in a food processor for a completely smooth sauce). Adjust seasonings to taste.

  3. Preheat oven to 375. Thread each piece of chicken onto a wooden skewer or toothpick and arrange on baking sheets. Bake for 5 to 10 minutes or until just cooked. Serve hot with a bowl of room temperature sauce for dipping.

Recipe Notes

You can also substitute beef, lamb, shrimp, pork, or scallops for the chicken.