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.
- Boneless Chicken Breasts
- Peanut Butter
- Lime Juice
- Soy Sauce
- White Wine Vinegar
- 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
- 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
- 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
- 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
- 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.
- In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.