Wok-Seared Chicken Satay with Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken strips marinated in a fragrant blend of spices, seared quickly in a hot wok, and served with a rich, spicy peanut dipping sauce. This Asian Fusion-inspired chicken recipe, ready in about 50 minutes, pairs chicken breast, soy sauce, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 40 min Cook: 10 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

400 grams, sliced into 1/2-inch strips chicken breast
2 tbsp soy sauce
1 tsp turmeric powder
1 tsp ground coriander
1 tbsp brown sugar
2 cloves minced garlic
2 tbsp vegetable oil
1/3 cup smooth peanut butter
1/4 cup coconut milk
1 tsp red chili paste
1 tbsp lime juice
2 tbsp water
2 tbsp, for garnish chopped roasted peanuts
1 tbsp, chopped for garnish fresh cilantro

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Instructions

Step 1: In a bowl, combine 400 grams sliced chicken breast with 2 tbsp soy sauce, 1 tsp turmeric powder, 1 tsp ground coriander, 1 tbsp brown sugar, and 2 cloves minced garlic. Mix well and marinate for at least 30 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated chicken strips in a single layer and stir-fry for 4-5 minutes until the edges are golden and chicken is cooked through.
Step 3: While chicken cooks, in a small saucepan, whisk together 1/3 cup smooth peanut butter, 1/4 cup coconut milk, 1 tsp red chili paste, 1 tbsp lime juice, and 2 tbsp water. Warm over low heat, stirring until the sauce thickens and is glossy, about 3 minutes.
Step 4: Serve the chicken satay topped with 2 tbsp chopped roasted peanuts and 1 tbsp fresh chopped cilantro alongside the spicy peanut sauce for dipping.