Peanut Butter Sriracha Chicken Satay. With a sweet, sour, spicy sauce that can even be made a day in advance. Then just brush it onto the chicken skewers and grill in mere minutes.
This recipe for Peanut Butter Sriracha Chicken Satay can do double duty. Serve it as a deliciously different weekday dinner, or as a great finger food at a cocktail party.
Their sweet, sour, spicy flavour is sure to be talked about long after you serve them.
The flavour was inspired by my Peanut Butter Sriracha Burger which just won a student cooking competition at the Taste Canada Awards.
There were 10 teams from cooking schools in Ontario, Manitoba and Quebec. The team I coached from Durham College took home the gold medal for that recipe.
With a bit more of an Asian flavour twist, the tastes worked remarkably well in this chicken recipe too.
The sauce in this recipe also does double duty. It gets brushed onto the chicken pieces before cooking and then can be used (after boiling it) as an additional dipping sauce for party food skewers or to serve over rice if you serve them as a meal.
That’s exactly what we did when we served this chicken satay with steamed brown rice and stir-fried vegetables for a healthy dinner. My son in particular, loved the sauce and claimed all of the leftovers for himself the next day.
No worries though, I’m sure we will be making this recipe again very soon.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
Looking for more tasty chicken dinner ideas?
Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.
Originally published November 2016. Updated May 2020.
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- 4 large boneless skinless chicken breasts
- 3 cloves minced garlic
- 2 tbsp peanut oil or canola oil
- 1/2 cup peanut butter
- 2 Tbsp Sriracha sauce more or less to taste
- 1/4 cup hoisin sauce
- 1/4 cup water
- 4 Tbsp Soy sauce low sodium preferred
- 2 tsp toasted sesame oil
- 4 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 Tbsp freshly grated ginger root
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 1/4 cup roasted peanuts for garnish optional
Slice the chicken breasts in long strips about 1/4 inch wide.
Weave the chicken strips onto the skewers and set aside in the fridge until the sauce is ready.
In a small saucepan over medium low heat, lightly sauté the garlic in the peanut oil for just a minute or so, just to soften but not brown the garlic.
Add all of the remaining ingredients for the sauce, except the lemon juice and simmer slowly for 5 -10 minutes or until the sauce thickens just little. If you cook it down too much just add a little more water to bring the sauce back to a pourable/brushable consistency.
Remove from heat and stir in the lemon juice.
Let the sauce cool for a few minutes. Pour half of it into a separate bowl and reserve that half as a dipping sauce or to pour on rice if serving as a meal.
Brush the remaining half of the sauce onto the prepared skewers.
Lay the skewers onto the preheated grill and cook for about 3 minutes per side or until fully cooked through.
Serve immediately with a garnish of roasted peanuts if you like.