Yellow grilled chicken satay skewers on a banana leaf with cilantro, a bowl of peanut sauce topped with nuts, and a cucumber chili relish — Photo: Huahom · Pixabay Content License · Pixabay

Indonesian & Malaysian · Lunch · Dinner · Snack

Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Cuisine: Indonesian & Malaysian
Ingredients: 600 g (about 3 small breasts) chicken breast, skinless; 2/3 cup light coconut milk; 2 tbsp reduced-sodium soy sauce; 1 stalk lemongrass, tender inner part finely chopped; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 3 cloves garlic, finely grated; 1 tbsp fresh ginger, finely grated; 1 tbsp honey; 2 tbsp (about 1 lime) lime juice; 5 tbsp natural smooth peanut butter; 1 tsp sriracha or chili sauce; 1/4 cup water; 2 tsp vegetable oil; 1/4 tsp salt; 1 medium cucumber, sliced; 1/2 small red onion, thinly sliced; 1/4 cup fresh cilantro leaves

Sate Ayam

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender strips of chicken marinated with turmeric and lemongrass, threaded on skewers and grilled until lightly charred, served with a creamy, tangy peanut sauce and crisp cucumber.

Prep: 50 min
Cook: 15 min
Total: 65 min
Serves: 4

Medium
Dairy Free
High protein
Low Carb

20%

Per serving392kcal20% of a 2,000 kcal day

40gProtein

16gCarbs

19gFat

2gFiber

Calories come from: Carbs 16% · Fat 43% · Protein 41%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

600 g (about 3 small breasts)chicken breast, skinless
2/3 cup160 glight coconut milk
2 tbsp32 greduced-sodium soy sauce
1 stalk15 glemongrass, tender inner part finely chopped
1 tspground turmeric
1 tspground coriander
1/2 tspground cumin
3 cloves9 ggarlic, finely grated
1 tbsp6 gfresh ginger, finely grated
1 tbsp21 ghoney
2 tbsp (about 1 lime)30 glime juice
5 tbsp80 gnatural smooth peanut butter
1 tsp6 gsriracha or chili sauce
1/4 cup60 gwater
2 tsp9 gvegetable oil
1/4 tspsalt
1 medium200 gcucumber, sliced
1/2 small40 gred onion, thinly sliced
1/4 cup10 gfresh cilantro leaves (optional)

Steps

1
Soak about 12 wooden skewers in water for at least 30 minutes so they don't burn.
2
Cut the chicken into long strips about 1 cm thick.
3
In a bowl, mix 60 g (1/4 cup) of the coconut milk, 1 tbsp soy sauce, the chopped lemongrass, turmeric, coriander, cumin, 1 clove of the garlic, half the ginger, 1 tsp honey and the salt.
4
Add the chicken, toss to coat, cover and refrigerate for 30 minutes.
5
For the sauce, put the peanut butter, the remaining coconut milk, remaining soy sauce, garlic, ginger and honey, the sriracha and the water in a small pan.
6
Warm the sauce over low heat for 4-5 minutes, stirring, until smooth and slightly thickened.
7
Take the sauce off the heat and stir in 1 tbsp of the lime juice; add a splash more water if too thick.
8
Toss the cucumber and red onion with the remaining lime juice and set aside.
9
Thread the chicken strips onto the soaked skewers in a zig-zag.
10
Heat a grill, grill pan or broiler to medium-high and brush the chicken lightly with the oil.
11
Grill the skewers for 4-5 minutes per side until charred at the edges and cooked through to 74 °C / 165 °F inside.
12
Serve the skewers with the peanut sauce, the cucumber salad and cilantro scattered over.

Swaps, storage and make-ahead

Swaps

Use extra-firm tofu, pressed and cut into strips, instead of chicken, and maple syrup instead of honey, for a vegan version.
Swap the soy sauce for tamari labelled gluten-free, and choose a sriracha and peanut butter labelled gluten-free, to make the whole dish gluten-free.
Use boneless, skinless chicken thighs instead of breast for juicier skewers that are more forgiving on the grill.
If lemongrass is hard to find, use 1 tsp lemongrass paste or the finely grated zest of 1 lime instead.

Storage

Refrigerate leftover skewers, sauce and cucumber salad in separate airtight containers within 2 hours and use within 3 to 4 days, reheating the chicken until steaming hot. The cucumber salad is best eaten fresh and should not be frozen, and the peanut sauce thickens when chilled, so loosen it with a splash of warm water.

Make ahead

Make the peanut sauce up to 3 days ahead and keep it covered in the fridge, then rewarm gently with a little water. You can also cut and marinate the chicken in the fridge up to 12 hours before grilling.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Chicken Satay with Peanut Sauce in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: PeanutsSoyGlutenSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (319 g)	Per 100 g
Calories	392 kcal	123 kcal
Protein	40 g	12.5 g
Carbohydrates	16.2 g	5.1 g
of which sugars	8.1 g	2.5 g
Fiber	2 g	0.6 g
Fat	19.2 g	6 g
of which saturated	5.5 g	1.7 g
Sodium	543 mg	170 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.