Easy Chicken Satay

Our theory here at LWSL is that you can never have too many quick & easy freezer meals ready to go, especially ones that use budget-friendly chicken! Of course the same old chicken can get boring fast. This tender, juicy, flavor-packed Easy Chicken Satay is a great way to mix things up! My family couldn’t get enough of the yummy peanut sauce, and I loved that it was another quick & easy freezer meal to add to my rotation!

To make it as part of a freezer cooking day, just split the marinade & chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the fridge for about 30 minutes.

Here is what you need:

Step 1: Chop green onions and set aside. Chop or mince garlic and set aside.

Step 2: Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.

Step 3: Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinade into bags over top of chicken. Freeze until needed.

Step 4: To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water. Divide into 2 bags and be sure to label bags first. Freeze until needed.

Step 5: Thaw chicken; if kabobs are desired, cut chicken into smaller pieces and thread onto skewers.

Step 6: Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chicken in casserole dish and bake at 400 degrees for 30-40 minutes.

Step 7: To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.

Step 8: Serve chicken with peanut sauce and a side of rice.

Print

Easy Chicken Satay

This simple chicken dish is packed  with flavor and served with a yummy peanut sauce!

Course Main Course

Cuisine Asian

Keyword Easy Chicken Satay

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Author Ruth Soukup

Ingredients

• 1 bunch green onions
• 1 can coconut milk
• 2 teaspoons cumin
• 4-6 cloves of garlic minced
• 2 teaspoons brown sugar
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons freeze dried or fresh grated ginger
• 3-4 pounds boneless skinless chicken

Peanut Sauce (for cooking day only)

• 1 cup creamy peanut butter
• 3-4 cloves garlic chopped
• 2-3 tablespoons soy sauce
• 2-3 tablespoons brown sugar
• 1/4 cup warm water
• 1-2 tablespoons milk used to re-heat sauce, optional

Instructions

1. Chop green onions and set aside. Chop or mince garlic and set aside.
2. Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.
3. Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinade into bags over top of chicken. Freeze until needed.
4. To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water.
5. Thaw chicken; if kabobs are desired, cut chicken into smaller pieces and thread onto skewers.
6. Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chicken in casserole dish and bake at 400 degrees for 30-40 minutes.
7. To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.
8. Serve chicken with peanut sauce.

Recipe Notes

Number of servings (yield): 4

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Do you like your peanut sauce spicy or sweet?