Thai Chicken Satay with Peanut Sauce
This dish reimagines classic Thai chicken satay by simmering tender chicken breast pieces directly in a rich, creamy peanut sauce. Instead of the traditional skewered grilling, gentle baking infuses flavors of garlic, ginger, soy, lime, and heat, simplifying the process while enhancing the taste.
Discover an innovative take on Thai chicken satay that combines simplicity with flavorful depth, perfect for busy weeknights.
Instructions
- 1
Preheat the oven to 375°F (190°C). Spray an 8×10-inch casserole dish with nonstick spray and set aside.
- 2
In a medium bowl, whisk together the minced garlic, minced ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, toasted sesame oil, and vegetable oil until well combined.
- 3
Add the peanut butter and hot water to the bowl and whisk again until the sauce is smooth but still textured with bits of garlic and ginger.
- 4
Roughly chop the cilantro, reserving a handful for garnish. Stir the remaining cilantro into the peanut sauce.
- 5
Remove ½ cup of the peanut sauce and set it aside for basting later.
- 6
Place the chicken pieces into a large gallon-sized zip-top bag. Pour the remaining peanut sauce over the chicken, seal the bag after pressing out excess air, and massage gently to coat all pieces evenly.
- 7
Refrigerate the marinating chicken for at least 30 minutes, or up to overnight for deeper flavor.
30 min
- 8
When ready to cook, transfer the chicken and marinade from the bag into the prepared casserole dish, spreading the pieces in a single layer for even cooking.
- 9
Bake uncovered for 15 minutes.
15 min
- 10
Remove the dish from the oven and brush the reserved peanut sauce over the chicken pieces.
- 11
Return the dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
15 min
- 12
Remove from the oven and gently fold the chicken pieces with the sauce at the bottom of the dish to coat evenly.
- 13
Garnish with the reserved fresh cilantro and serve immediately.
Ago's Notes
- Uniformly cutting the chicken ensures even cooking and consistent texture.
- Marinating the chicken in the sauce allows the flavors to penetrate deeply, but even a short 30-minute rest will enhance the dish.
- The reserved peanut sauce used for basting intensifies the flavor and keeps the chicken moist.
- This recipe pairs beautifully with simple jasmine rice, coconut rice, or a fresh green vegetable to balance the richness.
Serve this Thai Chicken Satay with a side of rice or noodles to fully appreciate the creamy, vibrant peanut sauce and tender chicken—a testament to how respect for ingredients can create unforgettable meals in just one dish.
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