Chicken satay with Asian peanut sauce

Preparation :3h30 min Cooking :8 min
Difficulty :easy
Servings :4

My Asian peanut sauce is so good that I decided to make a marinade for these chicken satay. The flavour mix with ginger, garlic and peanuts is completely hallucinating. Are you allergic to peanuts? Replace them for cashews!


  • 3 tablespoons tamari soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon grilled sesame oil
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons chopped garlic
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon salt
  • 1/2 cup cold water
  • 1 cup skinless unsalted toasted peanuts
  • 700 g chicken breast by Maillard, cut into strips
  • 20 wooden skewers, soaked in water 30 minutes
  • Fresh chives, finely chopped


  • In the bowl of a blender, add all the ingredients except the chicken and puree until smooth.
  • Place the chicken in a large airtight dish and pour half of the sauce. Close the dish, mix and reserve in the fridge for 3 hours. Skewer the chicken.
  • Preheat the BBQ at maximum power. Oil the grates.
  • Place the skewers on the heat and cook for 3 to 4 minutes per side until the chicken is cooked. Generously baste with the fresh marinade. Serve immediately and garnish with chives.
Created with Sketch. COOK MODE

My profile

My personal notes

Our wine stewards suggest


A viognier with exotic accents of peach and flowers that will easily go along this asian flavoured recipe.

British, À La Fût, 4.7%

This English nut brown ale offers rich notes of nuts, without containing any, as well as delicate notes of red berries. These aromas will perfectly pair with the strong peanut aromas of this dish. Very dry, it will cut into the oily side of the dish brought by the peanuts.

My profile

My personal notes


loading more

vivez le coup de grâce

Back to top