This crowd-pleaser is easy to make but packs a punch in the flavor department. Great for quick weeknight meals or to bring to potluck or office parties.


For the chicken
  • 2 lbs. boneless chicken thighs

  • 1 T Soy Sauce

  • 1 T Rice Wine

  • 2 tsp. Chinese black vinegar (optional)

  • 1 T fresh ginger, minced

  • 3 cloves fresh garlic, minced

  • 1 tsp. sesame oil

  • 2 tsp. Chinese 5 spice seasoning

  • 2-3 fresh green onion stalks

  • 3 sprigs fresh parsley

  • 2 sprigs fresh cilantro

  • Water

For the sauce
  • 1 cup chicken stock

  • 1/4 cup creamy peanut butter

  • 1 T soy sauce

  • 2 T cream (optional)

  • 2 tsp. Sambal Olek or Chili Garlic Paste (optional)


Cut chicken thighs into 1″ thick strips.

Add all marinade ingredients into a large bowl except water. The marinade will be salty, which will vary based on the saltiness of your soy sauce. Add water in small amounts, tasting. Add water until it tastes your desired saltiness level for the chicken (the saltier the marinade, the saltier the chicken will be).

Then add your chicken and marinate anywhere from 3 hours to overnight depending on your saltiness level. If you’re short on time then you can leave the marinade saltier and the chicken will be ready in several hours. If you would rather let it sit overnight, then make sure to only have the marinade as salty as you want the chicken to be, and no more.

Before cooking the chicken, soak wood or bamboo skewers for 15 minutes in water. Then put the chicken strips on the sticks.

Grill the chicken satays until browned nicely and cooked through. If you don’t have a grill or prefer a crispier outside, you can fry them in a little oil on a flat top or large frying pan.

To make the sauce:

Put the chicken stock and peanut butter into a small saucepan and heat gently, stirring. Once the peanut butter is dissolved, add the soy sauce to taste. If sauce is too thin, add more peanut butter; too thick, add more stock. (Different peanut butters will affect the consistency differently).

Shut the heat and add cream & chili sauce. Serve warm with the chicken satays. Garnish with fresh herbs or crushed peanuts. For spice lovers, serve some Sambal Olek or Garlic Chili sauce on the side.