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15-Minute Peanut Satay Chicken Skewers

This chicken recipe is an all-time favorite of my kids. You can use creamy or chunky peanut butter here- both will work well. If you don’t have white pepper, use half as much in crushed black pepper. If your market sells chicken tenderloins, they’re a great cut instead of plain chicken breasts, which you’ll have to cut anyway. This dish is great the next day stuffed in a pita with some greens as a salad.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch
Servings: 4
Author: Ruthy Kirwan

Ingredients

For the chicken:

  • 3 tablespoons creamy peanut butter
  • 1/3 cup soy sauce
  • ½ cup canned coconut milk
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons sesame oil
  • 3 teaspoons garlic powder
  • 3 teaspoons ground ginger
  • 1 ½ teaspoons ground white pepper
  • 2 pounds boneless, skinless chicken breast sliced into strips

For the lime-cilantro rice

  • 2 cups long grain white rice
  • ½ cup lime juice
  • 1 ounce fresh cilantro chopped

Instructions

Prep Ahead:

  • Combine the satay ingredients and the chicken in a large resealable bag or container and toss to coat.
  • Prepare the rice as directed and stir in the cilantro. Transfer to and store in a resealable bag or container.

Prepare From Prepped:

  • Heat 2 tablespoons of vegetable or canola oil in a large saute pan over medium heat until shimmering.
  • Add the chicken to the pan, side by side, and cook, turning occasionally, until browned on each side and cooked through. You may have to work in batches.
  • Heat the lime cilantro rice and serve alongside the cooked chicken.

Make From Fresh:

  • Combine the chicken satay ingredients in a large bag or bowl and toss to coat. Set aside to marinate while you prepare the rice.
  • Rinse the rice under cold water until the water runs clear, then transfer the rinsed rice to a pot with a tight fitting lid.
  • Add 4 cups of water and the lime juice to the pot, then bring to a boil, covered.
  • Remove the lid and reduce the heat to a simmer. Cook until all the liquid has cooked off and the rice is cooked through.
  • Stir in the chopped cilantro.
  • While the rice is cooking, heat 2 tablespoons of vegetable or canola oil in a large saute pan over medium heat until shimmering.
  • Add the chicken to the pan, side by side, and cook, turning occasionally, until browned on each side and cooked through. You may have to work in batches.
  • Serve the chicken with the rice on the side.