Pan-Seared Chicken Satay with Spiced Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender marinated chicken skewers grilled to perfection, served with a rich and aromatic peanut dipping sauce infused with Thai spices. This Thai recipe, ready in about 50 minutes, pairs chicken breast, coconut milk, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g, thinly sliced chicken breast
• 1/4 cup coconut milk
• 1 tsp turmeric powder
• 3 cloves, minced garlic
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1/3 cup peanut butter
• 1 tbsp red curry paste
• 1 tbsp lime juice
• 1/4 cup water
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a bowl, combine 1/4 cup coconut milk, 1 tsp turmeric powder, 3 minced garlic cloves, 1 tbsp brown sugar, and 2 tbsp soy sauce. Add 400 g thinly sliced chicken breast and marinate for at least 30 minutes.
2. Step 2: Thread the marinated chicken slices onto skewers. Heat 2 tbsp vegetable oil in a grill pan over medium-high heat. Cook the skewers for 3-4 minutes per side until nicely charred and cooked through.
3. Step 3: Meanwhile, prepare the peanut dipping sauce by whisking together 1/3 cup peanut butter, 1 tbsp red curry paste, 1 tbsp lime juice, and 1/4 cup water in a small saucepan over low heat until smooth and warm.
4. Step 4: Serve the chicken satay skewers hot with the spiced peanut dipping sauce on the side.