Chicken Satay with Thai Cucmber Salad |
Chicken Satay - It's What's For Dinner!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
The chicken tenders are first marinated in a coconut and curry mixture and then grilled to perfection served with a peanut sauce that is creamy and slightly sweet with a hint of salty heat and a light crunch. On the side, the cool texture of the cucumbers and onions adds a crunchy bite of sweet heat that enhances every mouthful.
Course: Chicken Satay with Cucumber salad
Cuisine: Asian
Servings: 6
  • 2 pounds chicken tenders
  • 13.5 ounce can of coconut milk
  • 9 cloves garlic minced and divided
  • 2 tablespoons red curry paste divided
  • 1/4 cup plus1 tablespoon brown sugar divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cucumbers sliced
  • 1 red onion sliced
  • 3/4 cup sugar
  • 3/4 cup rice wine vinegar
  • 1/2 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon to 1 tablepoon chili garlic sauce to taste
  • 1/2 cup crunchy peanut butter
  • 3/4 cup chicken stock
  • 1 tablespoon grated ginger
  • 2 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 2-3 cup spinach bok choy, or napa cabbage
  • 1/4 cup crushed peanuts
  • 1/4 cup cilantro
  • 1/4 cup green onions sliced
  • 1 lime cut into 6 wedges
  1. Whisk together 1/2 can coconut milk, 3 cloves minced garlic, 1 tablespoon curry, 1 tablespoon brown sugar, salt, and pepper in a small bowl. Add to raw chicken tenders and marinate in the refrigerator for at least 2 hours but not more then 24.
  2. Mix the sugar, rice wine vinegar, water, fish sauce, chili garlic sauce, and 1clove minced garlic in a large bowl.
  3. Whisk until sugar is dissolved.
  4. Slice the cucumbers and onions.
  5. Add cucumbers and onion to sugar mixture and stir to combine.
  6. Refrigerate for at least 2 hours, stirring several times throughout to make sure all the vegetables marinate.
  7. Make the peanut sauce in a small bowl using remaining half can of coconut milk, 2 cloves minced garlic, grated ginger, 1 tablespoon red curry, crunchy peanut butter, chicken stock, and 1/4 cup brown sugar.
  8. Stir until sugar is dissolved.
  9. Set aside.
  10. Mince 1 onion and 3 cloves garlic for the vegetable mix.
  11. Next, preheat a grill pan, skillet, or BBQ to a high heat.
  12. Drain and discard the chicken marinade.
  13. Cook the chicken tenders, flipping once, just until chicken is cooked through.
  14. Plate the chicken and let it rest.
  15. Heat large skillet or wok to a high temperature.
  16. Add 1 tablespoon vegetable oil.
  17. Saute onions until lightly browned.
  18. Add 3 cloves garlic and stir in.
  19. Add spinach, napa cabbage, or bok choy.
  20. Saute just until greens are partially wilted.
  21. Lower heat to medium low.
  22. Add the peanut sauce to the onion and greens mixture and stir until bubbly and slightly thickened, about 5 minutes.
  23. Turn off heat and add lemon juice and soy sauce. Stir to combine.
  24. Serve grilled chicken tenders over a bed of fresh steamed jasmine rice.
  25. Top the chicken tenders with the peanut sauce and a garnish of crushed peanuts, cilantro, sliced green onions, and a lime wedge.
  26. Serve the cucumber and onion salad along the side.