Peanut Butter Sriracha Chicken Satay

Peanut Butter Sriracha Chicken Satay

Peanut Butter Sriracha Chicken Satay - with a sweet, sour, spicy sauce that can even be made a day in advance; then brush it onto the chicken skewers and grill in mere minutes.
Course Appetizer, Dinner, Easy Dinner, Lunch
Cuisine Asian Inspired
Servings 4 people as dinner or a dozen or so appetizer skewers
Author Barry C. Parsons


  • 4 large boneless skinless chicken breasts

For the sauce

  • 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


  1. Slice the chicken breasts in long strips about 1/4 inch wide.
  2. Weave the chicken strips onto the skewers and set aside in the fridge until the sauce is ready.

To prepare the sauce

  1. 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.
  2. 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.
  3. Remove from heat and stir in the lemon juice.
  4. 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.
  5. Brush the remaining half of the sauce onto the prepared skewers.
  6. Lay the skewers onto the preheated grill and cook for about 3 minutes per side or until fully cooked through.
  7. Serve immediately with a garnish of roasted peanuts if you like.