Dinner

Chicken Satay Skewers with Peanut Sauce

Name: Chicken Satay Skewers with Peanut Sauce
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Chicken breast; 1 tbsp (15 g) Tamari; 1 tsp, about 2 g Curry powder; 1 clove, about 3 g Garlic; Of a lime Lime juice; 15 g Peanut butter; 30 ml Reduced-fat coconut milk, tinned; A pinch Chilli flakes; 100 g Cucumber; 30 g Red onion; A splash Rice vinegar

Grilled chicken skewers with a peanut butter and coconut sauce and a sharp cucumber salad. 42 g of protein for 339 kcal, with no rice.

Calories: 339kcal
Protein: 42g
Fat: 14g
Carbs: 9g

Per serving, makes 1. 20 minutes of work, then an hour to marinate. Published 8 September 2026.

Allergens

Peanuts
Soya

Some blends include mustard seed. Check the jar.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chicken Satay Skewers with Peanut Sauce, plated and ready to serve. — The finished recipe. Chicken Satay Skewers with Peanut Sauce

Ingredients 1 to 6 for chicken satay skewers with peanut sauce arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Chicken breast (Cut into long strips and threaded in a wave onto skewers. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tbsp (15 g) Tamari. 1 tsp, about 2 g Curry powder. 1 clove, about 3 g Garlic. Of a lime Lime juice. 15 g Peanut butter (Fifteen grams is 90 kcal. It is the single biggest line after the chicken, and the sauce is thin enough at this amount to coat rather than smother. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)

Ingredients 7 to 11 for chicken satay skewers with peanut sauce arranged separately on a dark worktop. — Ingredients 7 to 11. 30 ml Reduced-fat coconut milk, tinned. A pinch Chilli flakes. 100 g Cucumber. 30 g Red onion. A splash Rice vinegar

Chicken Satay Skewers with Peanut Sauce, preparation step 1: Marinate the chicken in half the tamari, the curry powder, garlic and half the lime for an hour. — Step 1. Marinate the chicken in half the tamari, the curry powder, garlic and half the lime for an hour.

Chicken Satay Skewers with Peanut Sauce, preparation step 2: Warm the peanut butter with the coconut milk, the rest of the tamari, the chilli flakes and the rest of the lime in a small pan, stirring, until it loosens into a sauce. Add water a spoon at a time if it seizes. — Step 2. Warm the peanut butter with the coconut milk, the rest of the tamari, the chilli flakes and the rest of the lime in a small pan, stirring, until it loosens into a sauce. Add water a spoon at a time if it seizes.

Chicken Satay Skewers with Peanut Sauce, preparation step 3: Grill the skewers under a hot grill for ten minutes, turning once, until the edges char and the strips are opaque all the way through. — Step 3. Grill the skewers under a hot grill for ten minutes, turning once, until the edges char and the strips are opaque all the way through.

The finished chicken satay skewers with peanut sauce. — Step 4. Toss the sliced cucumber and onion with the vinegar and a pinch of salt, and serve alongside the skewers with the sauce for dipping.

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Ingredients

Chicken breast150 g
Cut into long strips and threaded in a wave onto skewers. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Tamari1 tbsp (15 g)
Curry powder1 tsp, about 2 g
Garlic1 clove, about 3 g
Lime juiceOf a lime
Peanut butter15 g
Fifteen grams is 90 kcal. It is the single biggest line after the chicken, and the sauce is thin enough at this amount to coat rather than smother. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.
Reduced-fat coconut milk, tinned30 ml
Chilli flakesA pinch
Cucumber100 g
Red onion30 g
Rice vinegarA splash

Method

Marinate the chicken in half the tamari, the curry powder, garlic and half the lime for an hour.
Warm the peanut butter with the coconut milk, the rest of the tamari, the chilli flakes and the rest of the lime in a small pan, stirring, until it loosens into a sauce. Add water a spoon at a time if it seizes.
Grill the skewers under a hot grill for ten minutes, turning once, until the edges char and the strips are opaque all the way through.
Toss the sliced cucumber and onion with the vinegar and a pinch of salt, and serve alongside the skewers with the sauce for dipping.

Worth knowing

Tamari rather than soy sauce keeps the gluten out; ordinary soy sauce is brewed with wheat. No dairy either.
A takeaway satay comes with a sauce that is mostly peanut and coconut cream, easily 300 kcal on its own. Thirty ml of reduced-fat coconut milk is 22.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.