Thai Peanut Satay Chicken

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Thai Peanut Satay Chicken

Servings 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 500 g Chicken Thigh Fillets
  • ½ Cup Mayvers Dark Roast Peanut Butter
  • ¼ Cup Chicken Broth or Stock
  • 2 Tbsp. Tamari or Soy Sauce
  • 1 Tbsp. Orange Juice
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Rice Wine Vinegar
  • ½ tsp. Sesame Oil
  • 1 Tbsp. Olive Oil
  • 2 tsp. Garlic Chilli Paste
  • Pinch of Cayenne Pepper
  • ¼ Cup Coriander (Fresh)
  • Baby Cos Lettuce Heart
  • 100 g Lebanese Cucumber
  • Salt and Pepper (to taste)


  • Wash and shred the lettuce.
  • Dice the cucumber.


  • In a medium sized bowl, place the peanut butter, chicken stock, soy or tamari, orange juice, lemon juice, rice wine vinegar, sesame oil, garlic and chilli paste. Mix well until combined.
  • Cut the chicken into bite size cubes, season with salt and pepper.
  • Heat the olive oil to a high heat in a large frying pan or wok.
  • Add the chicken to the pan in batches and cook until golden brown on all sides.
  • Once all the chicken is browned, add it all back to the pan, stir in the peanut butter sauce, pinch of cayenne.
  • Turn the pan down to low and simmer for 10 mins. Add more stock if the sauce gets too thick.
  • Serve with lettuce and cucumber.
Calories: 4025kcal


Serving: 2g | Calories: 4025kcal | Carbohydrates: 7g | Protein: 92g | Fat: 59g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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