Chicken Sate Recipe

Prepare marinade

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp coconut milk, 1 tbsp brown sugar, 1 tbsp lime juice, minced garlic, grated ginger, and the thinly sliced fresno chili. Whisk until sugar dissolves.

Marinate chicken

Place the 1 lb chicken strips into the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Skewer chicken

If using soaked bamboo skewers, thread 3–4 strips per skewer, leaving a little space between pieces so heat circulates evenly. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Cook chicken

Heat a grill or heavy skillet over medium-high heat and brush with 1 tbsp vegetable oil. Grill or pan-fry skewers 3–4 minutes per side, turning once, until edges char slightly and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat after searing and finish cooking gently to avoid burning the peanut sauce flavor later. Transfer cooked skewers to a plate and rest 5 minutes.

Combine base ingredients

While the chicken marinates (or while it rests), make the peanut sauce. In a small saucepan or bowl combine 3/4 cup creamy peanut butter, 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 1 tsp rice vinegar, and 1 tsp fish sauce (if using).

Add aromatics and chile

Stir in 1/2 tsp grated ginger, 1 minced garlic clove, and 1/2 very finely minced fresno chili. Mix until smooth.

Adjust texture and heat

If the sauce is too thick, whisk in up to 1/4 cup warm water a tablespoon at a time until you reach a thick but pourable consistency suitable for dipping or drizzling. Taste and adjust seasoning with 1/4 tsp salt, extra lime juice for brightness, or a splash more soy/fish sauce for saltiness.

Warm (optional)

Gently warm the sauce over low heat for 1–2 minutes to meld flavors if desired. Do not boil. Transfer to a serving bowl and sprinkle with 2 tbsp chopped roasted peanuts.

Arrange the chicken skewers on a platter with cucumber slices or ribbons and garnish with cilantro leaves and the optional thinly sliced fresno chili for extra heat.

Serve with lime wedges and steamed jasmine rice or rice cakes. Offer the peanut sauce on the side for dipping or drizzle a little over the skewers. Enjoy hot.