Thai Chicken Satay with Peanut Sauce & Stir-Fry
Grilled chicken skewers with a punchy peanut sauce, served alongside quick stir-fried peppers, onions, and mixed veggies. Ready in under 25 minutes with a one-skillet finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ⅓ cup creamy peanut butter
- ¼ cup coconut milk
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cups bell peppers and onions, sliced
- 1.5 cups frozen mixed peas, corn, and carrots
Instructions
- 1
Cut chicken breasts into 1-inch cubes and thread onto skewers. Season with salt and pepper.
- 2
Whisk peanut butter, coconut milk, lime juice, fish sauce, and brown sugar in a bowl until smooth.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Grill skewers 3–4 minutes per side until cooked through.
- 4
Remove skewers. In the same skillet, stir-fry peppers, onions, and mixed vegetables until tender-crisp, about 4 minutes.
- 5
Pour peanut sauce over the vegetables and stir to coat. Heat through for 1 minute.
- 6
Serve skewers alongside the sauced vegetables. Drizzle extra sauce over everything.
Tools you’ll need
- bamboo or metal skewers
- large skillet (12-inch)
- medium mixing bowl
- whisk
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