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Chicken Satay with Peanut Sauce and Fresh Cucumber Mango Salad Recipe

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4.3 from 76 reviews

This Chicken Satay with Peanut Sauce recipe features tender, marinated chicken tenders grilled to perfection and served with a creamy, flavorful peanut sauce and a refreshing cucumber mango salad. Perfect as an appetizer or main dish, this Southeast Asian-inspired meal combines savory, sweet, and tangy flavors for an irresistible taste experience.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Marinade and Chicken

  • 1/4 cup coconut milk
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons avocado oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken tenders
  • Kosher salt and freshly ground black pepper, to taste

Peanut Sauce

  • 1/2 cup peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sambal oelek or chili paste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 clove fresh garlic, minced
  • 4 tablespoons water (plus more if needed)

Cucumber Mango Salad

  • 6 Persian cucumbers, sliced (about 2 cups)
  • 1 ripe mango, chopped
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped mint
  • 2 tablespoons avocado oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Make the Marinade: In a medium bowl, whisk together coconut milk, soy sauce, lime juice, avocado oil, grated ginger, brown sugar, fish sauce, minced garlic, and a pinch of salt and freshly ground black pepper until well combined.
  2. Marinate the Chicken: Add the chicken tenders to the marinade, tossing to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to penetrate the meat.
  3. Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, sambal oelek, grated ginger, minced garlic, and water until the sauce is smooth and creamy. Add additional water if needed to reach your preferred consistency. Set aside.
  4. Make the Cucumber Mango Salad: In a large bowl, combine sliced cucumbers, chopped mango, sliced red onion, chopped cilantro, and chopped mint. In a small bowl, whisk avocado oil, lime juice, honey, grated garlic, kosher salt, and crushed red pepper flakes. Pour the dressing over the salad and toss gently to evenly coat. Set aside to let flavors meld.
  5. Prepare the Chicken: If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning. Thread the marinated chicken tenders onto the skewers, ensuring they are spaced evenly.
  6. Cook the Chicken Satay: Preheat a grill or grill pan to medium-high heat. Grill the skewered chicken for 3 to 5 minutes per side or until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F (75°C).
  7. Serve: Serve the warm chicken satay with the peanut sauce for dipping alongside the refreshing cucumber mango salad for a balanced, flavorful meal.

Notes

  • Soaking wooden skewers prior to grilling helps prevent them from burning.
  • Marinating the chicken for longer enhances flavor and tenderness.
  • Adjust the amount of sambal oelek in the peanut sauce to control spice level.
  • Peanut sauce can be made ahead and refrigerated for up to 3 days.
  • For a gluten-free version, ensure soy sauce is tamari or gluten-free.
  • Use ripe mangoes for optimal sweetness in the salad.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Southeast Asian

Find it online: https://allyumcooks.com/chicken-satay-with-peanut-sauce-and-fresh-cucumber-mango-salad-recipe/