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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
Author: Jennifer Locklin


  • 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


  • 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.