This Chicken Satay is delicious and so easy to make! Perfectly grilled chicken in the most flavorful marinade, served up with the tastiest noodles around, and a fresh cucumber salad.
Why This Chicken Satay With Peanut Noodles Is So Good!
- Easy to make, done in under 30 mins
- Rich and flavorful marinade.
- Delicious peanut noodles.
- Fresh and tangy cucumber salad.
Ingredients
- Boneless Chicken Breasts
- Garlic
- Ginger
- Cumin
- Peanut Butter
- Lime Juice
- Honey
- Soy Sauce
- Spaghetti
- White Wine Vinegar
- Cucumber
- Chile Pepper
How To Make This Chicken Satay With Peanut Noodles
In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours.
Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade.
Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.
In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant.
Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.
Do I Have To Use Chicken?
As Satay crossed over oceans and rivers, people adapted the recipe with what they had around them. Most any meat can be used, even cow intestines if you dare. Or keep it simple with chicken, pork, shrimp, and beef. Just be aware that different proteins have different cooking times.
Can I Bake Chicken Satay?
Baking Chicken Satay is super simple because you can place the skewered chicken in your oven and forget about them for 15 minutes instead of babysitting the grill or stove. But whether you bake, grill or cook your Chicken Satay on the stove, I know you are going love it!
To Bake Chicken Satay
- Preheat oven to 350 degrees F.
- Line two baking sheets with foil and lightly spray with nonstick cooking spray.
- Evenly divide chicken between baking sheets. Make sure there is room in between the chicken so your chicken bakes and doesn’t steam.
- Bake 15-20 minutes OR until chicken is cooked (internal temp of 165 degrees F).
Delicious Peanut Noodles
These Peanut Noodles are covered in a flavorful peanut sauce for a unique Asian inspired Thai dish that will have your family begging for more. Sometimes these Peanut Noodles are called beggar’s noodles because of its simple ingredients like spaghetti and peanut butter.
Top Tips For Chicken Satay With Peanut Noodles
- Soak the wooden skewers before grilling them or else they will catch on fire. You can start soaking before doing anything else, then they can be soaking while the chicken is marinating – and you don’t have to worry about it last minute. When ready to use, just thread the chicken on, no need to dry them first.
- It’s easiest cut each chicken breast in half horizontally to create chicken fillets, then slice into strips.
- The difference between great and fabulous results with this Chicken Satay recipe is the marinating time. Try and plan for the full 24 hours if possible because the longer you marinate the chicken, the more flavorful and juicy it will become.
- Remove the chicken from refrigerator at least 30 minutes before cooking to bring to room temperature. This helps the chicken to cook more evenly.
Chicken Satay with Peanut Noodles Recipe Video
Check Out These Other Delicious Chicken Recipes
- Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce
- Chicken Fried Rice
- Hainanese Chicken Rice Recipe
- Thai Chicken Burgers with Quick Pickled Carrots
Have you tried this Chicken Satay recipe?
Please leave a star rating and I’d love to hear from you in the comments section below!
It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.
However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.
Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”
While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:
Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad
There are options for Vegetarians and Gluten-Free diets too. Easy peasy.
Speaking of curbing food waste…
Turn leftover Chicken Satay into a Buddha bowl – peanut noodles and all!
A Buddha bowl simply calls for a well-rounded meal-in-bowl, with roughly 5 elements represented:
- A grain or starchy base (Noodles? Check.)
- Vegetables (Cucumbers in da house!)
- Protein (Chicken Satay, hey!)
- Sauce (Peanutty goodness left over from the noodles, perhaps?)
- A crunchy topping – sesame seeds? Chopped peanuts? Fried wontons? Go nuts–I mean, wild!
Start with this idea!
Usually a dead giveaway for a Buddha Bowl is how colorful it is! For more vibrancy, nestle in some greens or fleshy vegetables:
- Raw lettuce, shredded cabbage, spinach, or stir-fried mustard greens
- Tomatoes – cherry or Roma, halves or chunks
- Bell peppers – 2″ square
- Zucchini – chunks
- Mushrooms – halve button mushrooms or quarter larger mushrooms
- Broccoli & Cauliflower – 1.5″ pieces
- Green Beans
Have it your way! Rest the skewers on top or unhook the chicken and let it mingle with the noodles and veggies.
So whether you’re deconstructing leftover chicken satay or just want to eat every meal out of a bowl, Buddha bowls always have their place at the table.
Chicken Satay with Peanut Noodles
Ingredients
Chicken Satay
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons cooking oil
- 2 garlic cloves finely minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- freshly ground black pepper
- 2 boneless skinless chicken breasts cut evenly into bite-sized pieces
- wooden skewers soaked in cold water for at least 10 minutes
Peanut Noodles
- 1 teaspoon cooking oil
- 1 garlic cloves finely minced
- 1 teaspoon finely minced red chile pepper
- 1/2 lime juiced
- 2 tablespoons honey
- 1/4 cup peanut butter
- 2/3 cup hot water
- 2 tablespoons reduced-sodium soy sauce
- 8 ounces spaghetti cooked
Cucumber Salad
- 1 medium cucumber very thinly sliced
- 1 teaspoon white wine vinegar or rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon finely minced red chile pepper
Instructions
Chicken satay
- In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours.
- Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade.
- Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.
Peanut noodles
- In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant.
- Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.
Cucumber salad
- In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Wow ! it’s really looking so yummy . I don’t wanna to miss this opportunity to make this delicious chicken satay. Because chicken always be a favorite not only for me but also for my kids. I would like to follow the above recipe. Hope my kids and family like this very much.
This is right stuff for light meal. Great thing!!!
Chicken always be a favorite for my kids. They are very much like chicken and chicken made foods. That’s why I always try to serve them chicken mix vegetable,chicken salad, chicken curry and so on. They are very much enjoy to eat this. Now to read your above article I will try to follow your recipe to make some exception foods for my kids.My husband also like to eat this.Hope you will be provide more recipe about chicken related foods. I am eagerly wait for that.
Great! thank you for sharing, I’m trying this one for sure
Preparing for healthy recipes can be a lot easier when reading blogs. This can greatly help especially if you love to cook various dishes with chicken.
Wow. Made this last night. What a new taste treat for me. Followed recipe all the way. Thanks much.
Oh. My. Goodness! I made this entire meal – the chicken, the noodles, and the cucumber salad and it was just fabulous. I didn’t change a thing!
I just got a nice BBQ this year – I had never cooked on one – so it’s been a learning experience. Every time I’ve grilled chicken breasts, they turn out too dry by the time they reach the right temperature. These kabobs, on the other hand, were moist and flavorful and perfect. I let them marinate for about 6 hours and I’m glad I did. The flavor permeated the entire bits of chicken and not just the outside!
The peanut noodles were also divine. I liked the hit of spicyness without it being overwhelming.
I’d never made anything like the cucumber salad and wasn’t sure if I would llike it – but I knew I needed something light to balance out the richness of the noodles and chicken. It created the perfect balance! Plus it gave me a chance to use my madoline which always makes me smile.
Best of all though – this used almost entirely pantry staples, it was quick, and it was easy. I tend to be somewhat slow in the kitchen but this came together in no time.
Thanks for the recipe, Jaden! It’s definitely going in my folder of tried and true recipes.
Sylvia, I don’t know if that’s what I mean! If I knew what they are called, I wouldn’t have asked the question, neh?
Do udon noodles look like what I have described: round cross-section, about the same diameter as a standard #2 pencil?
Thanks in advance…
Do you mean Japanese udon noodles?
Only one problem with this dish!Not enough of that marvelous sauce!SO GOOD!
YUMMO! BIG HIT chez Spike!
I made this last night for my husband and me with only three minor changes to accommodate my medically-mandated ultra-low-carb regimen and my husband’s high carb requirements (his job as an active-duty military combat medic requires him to be in tip-top shape at all time; in addition to mandatory Physical Training once per week, he runs for 30 minutes every morning with our dog).
1) I initially omitted the honey in the satay sauce, then divided the sauce into His and Hers and added 1T of honey to his at the last minute
2) I did not use spaghetti. I used wheat-flour Lo Mein noodles for his and zero-cal/zero-carb shirataki noodles for mine.
3) I omitted the honey in the Cucumber Salad dressing.
QUESTION: I’m trying to find a specific type of Chinese noodles but I don’t know what they’re called! They’re thick with a round cross-section, like a standard #2 pencil. If anyone knows what these are called, I thank you in advance for posting your answer here.
I am definitely making this, it looks amazing!
I love chicken dishes so this Chicken Satay with Peanut Noodles recipe is perfect. I love how the chicken looks because it looks good, yummy and delicious. I also feel that there is something missing to the cucumber salad. I do not know what is exactly missing but I am used to salad that has a lot of crunchy vegetables combined.
Totally happy with how this turned out. I used cellophane noodles rather than spaghetti, which were unfortunately a little over-absorptive with the sauce, but it tasted delicious!
Looks awesome!
To make your satay marinade even better, blend in some chopped shallots and lemongrass, and add half a teaspoon of powdered coriander seed and quarter teaspoon turmeric powder for a more Malaysian flavour.
If you’d like to make your own peanut sauce from scratch, it’s only 5 ingredients: blended red chillies (or sambal oelek if you feel lazy), water, ground or pounded roasted peanuts, palm sugar or medium-brown sugar, salt to taste. Boil it gently for 10 minutes. You’ll love it and never use peanut butter again!
looks like what I had for dinner, only 100 times BETTER! (mine was take out haha) Love this
Oh good. I’ve been klutzing around with peanut sauces and noodles for weeks now, refusing to use anyone’s recipe, because I didn’t trust them. Aww, how sweet: I trust you!. The sauce was never right–thinking I always attempt too much peanut butter. Looking forward to testing this out.
I always like satay, thanks for sharing 🙂
Dinner tonight. Done. Thank you!!!
Fresh20? I have not heard of this!
Real Simple Magazine sometimes has 4 weeks of grocery lists and meal plans and I LOVED them, but their ingredient lists are so long, sometimes with specialty food items that are $$$$$. I may have to try this!
Last night, I was 10 minutes away from ordering takeout and decided to kill time by catching up on my blog reading….well, 5 minutes after reading this post, I had chicken marinating on the counter!. It was wonderful — light enough for summer yet filling enough for dinner. I made a couple changes: I used crunchy peanut butter because I love the added crunch, I added lime juice to the marinade, used rice noodles instead of spaghetti, and instead of making the cucumber salad, I added them directly to the noodles. I’m looking forward to eating leftovers for lunch today! Love your blog! And thanks for the recipe — I can tell this is going to become regular in the dinner rotation!
Looks scrumptious,two my favorite dish on one plate
Seriously. Food Porn. LOVE your blog!!
Going to try this tonight (except I already had some boneless chicken thighs in house so I’ll use those up). With the noodles but instead of spaghetti, I’ll use Chinese noodles (Farkay Wun Tun) because they are a little less starchy and cook up in minutes. Let you know how it turns out! Perfect for a dinner on the deck.
Oh this is my kind of dish for the summer. My family loves these flavors. I can have chicken satay with peanut noodles any day, all year. The photo and video makes it even more amazing. Thanks for sharing, Jaden!
That looks scrumptious – what a delicious looking plate of food!
That is some really tasty looking satay! Yum!
looks delicious!!!! thanks for sharing!
Oops, the cucumber salad is right there (just missing a line break). Good thing I’m used to feeling stupid, LOL!
I LOVE LOVE LOVE this meal when eating out, and have tried quite a few recipes over the years trying to duplicate it at home — a few “OK successes,” but nothing has yet really hit it out of the park. I look forward to be making this within the next 7-10 days and will post back with results!
Thanks for the “one more chance” how-to 🙂
Oh, and I second Ashley Bee’s request for the cucumber salad recipe.
Ohh this looks fantastic but for whatever reason my mouth is watering at that little cucumber salad… how is that made?