Get your Thai street food fix with this Thai Chicken Satay, Peanut Sesame Noodles and Peanut Sauce! Satay can be served as a simple appetizer or serve as a main dish with delicious Peanut Sesame Noodles!
What to serve with this Thai Chicken Satay?
Steamed Thai Dumplings (Kanom Jeeb)
More Asian Food Inspiration! Try these reader favorites:
Crunchy Ramen Salad with Grilled Chicken
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Thai Chicken Satay, Peanut Sesame Noodles and Peanut Sauce
Get your Thai street food fix with this Thai Chicken Satay, Peanut Sesame Noodles and Peanut Sauce! Satay can be served as a simple appetizer or serve as a main dish with delicious Peanut Sesame Noodles!
Servings: 6
Ingredients
- 2 ½ pounds about 12 skinless chicken thighs, cut into thin strips
- 1 package wooden skewers
- Marinade:
- 1/4 cup minced lemongrass
- 1 small onion sliced
- 2 tablespoons canola oil
- 4 cloves garlic
- 1 tablespoon minced ginger
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon Sriracha Thai hot sauce
- ½ teaspoon ground tumeric
- 2 tablespoons ground coriander
- 2 teaspoons cumin
- 3 tablespoons dark soy sauce
- 4 tablespoons fish sauce
- 6 tablespoons brown sugar
Instructions
- Start by soaking the wooden skewers to keep them from burning on the grill.
- Cut chicken into thin strips and place in a bowl.
- Place marinade ingredients in a food processor or chopper and puree until well chopped.
- Pour the marinade over the meat and stir well to combine, cover bowl with plastic wrap and refrigerate. Marinate in the refrigerator for at least 3 hours or preferable overnight.
- When ready to grill, thread meat onto the skewers leaving enough space at the ends to handle.
- Grill the satay over medium-high heat, brushing occasionally with leftover marinade. Turn at least once and grill for a total of 10 to 15 minutes, depending on how thin the meat is sliced.
- Serve with peanut sesame noodles and extra peanut sauce for dipping.
Peanut Sauce
Ingredients
- 1 cup fresh dry roasted peanuts unsalted
- 1/3 cup water
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 1 teaspoons dark soy sauce
- 2 teaspoons red Thai curry paste
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 limes juiced
- 1 tablespoon Sriracha Thai chili sauce
- 1/3 cup coconut milk
- ¼ cup chopped fresh cilantro
- Chopped dry roasted peanuts for garnish
Instructions
- Place all ingredients in a blender or food processor. Process until smooth and creamy. To thin, just add a little more coconut milk.
- You can heat this in the microwave, if you wish, or serve at room temperature.
- Peanut Sesame Noodles
- Cook soba noodles or linguini according to package directions and drain. Toss noodles with peanut sauce to taste. Toss in sliced green onion and/or cilantro. Garnish with dry roasted peanuts or toasted sesame seeds. Serve noodles warm or cold.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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