Peanut Satay Chicken
gluten free | meal prep
This is the kind of chicken that makes people hover around the kitchen asking, “So… what’s in that?” My daughter has been requesting this on repeat – I’ve been making it at least once a week.
It’s smoky. It’s savory. It’s a little sweet. It’s saucy in the best possible way. And yes—it’s gluten free and wildly satisfying.
If your chicken dinners have been feeling a little… beige lately, this is your wake-up call.
- Protein for staying power
- Healthy fats for flavor and satisfaction
- Spice + sweetness for balance
- Crunch + freshness for texture
Why You’ll Love This Peanut Satay Chicken
- Bold, balanced flavor (sweet, salty, smoky, spicy)
- Moist, juicy chicken every time
- Easy marinade, big payoff
- Air fryer or oven friendly
- Perfect for bowls, salads, and meal prep
- Keeps great for 2–3 days
The Marinade (Simple, Smart, Flavor-Forward)
This is not a fussy marinade. It’s a throw-it-in-a-bowl-and-let-it-work situation.
Marinate for: 30 minutes (minimum) up to 2 hours (ideal)
Peanut Satay Chicken Marinade
Whisk it all together, add your chicken, and let sit.
- Smoked paprika
- Ground coriander
- Curry powder
- Fresh garlic
- Fresh ginger
- Coconut milk
- Liquid aminos or tamari (gluten free soy sauce)
- Honey
- Salt
- Black pepper
The Easy Peanut Sauce (Do Not Skip This)
This sauce is the reason people start licking spoons. AND my kids have this on ramen noodles with veggies and dip popstickers! It’s that good.
Peanut Sauce / Dressing
Blend until smooth:
- Roasted peanuts
- Peanut butter
- Sesame oil
- Fresh cilantro
- Ginger
- Garlic
- Hot sauce (to taste)
- Liquid aminos or tamari
- hot water, if needed
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How to Cook It
Thread the marinated chicken onto skewers or don’t. Either way, you’re looking for golden edges and juicy centers.
Option 1: Air Fryer (Fast + Juicy)
- Cook at 400°F until cooked through and lightly charred
- Flip halfway for even caramelization
Option 2: Oven + Broil (Big Batch Friendly)
- Roast at 425°F until cooked
- Finish with a quick broil for that char
How to Serve It (One Recipe, Three Meals)
1. Peanut Satay Chicken Bowl
- Rice
- Arugula
- Chicken
- Peanut sauce drizzle
- Extra peanuts
2. Big Flavor Salad
- Mixed greens
- Satay chicken
- Roasted vegetables
- Peanut sauce as dressing
Always garnish
- Diced red bell pepper
- Crushed peanuts
- Sliced scallions
- Fresh cilantro
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Peanut Satay Chicken
- Total Time: 55 minutes
- Yield: 2-4 1x
- Diet: Dairy-Free, Gluten-Free
Description
Bold, juicy Peanut Satay Chicken with an easy peanut sauce. Gluten free, meal-prep friendly, and perfect for bowls or salads.
Ingredients
- 1 tablespoom smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 3-4 garlic cloves, minxed
- 1 inch fresh ginger, peeled and minced
- 1/2 cup unsweetened canned coconut milk
- 1 tablespoon honey
- 2 tablespoons iquid aminos or tamari (gluten-free soy sauce)
- 1/4 teaspoon both salt and ground black pepper
- 3 boneless chicken breasts, sliced thinly (see note for tips)
- 10-15 small skewers
- 1 tablespoon olive oil
- 1/2 red bell pepper, small diced
- 2 tablespoons peanuts, roughly chopped
- 2 scallions, thinly sliced
- 2 tablespoons cilantro, finely chopped
- 1/4 cup peanuts
- 1/2 cup peanut butter
- 2 tablespoons sesame oil
- 1/2 cup unsweetened canned coconut milk
- small bunch (roughly 2 tablespoons chopped) cilantro
- 1/2 teaspoon ground ginger or 1/2 inch fresh ginger
- 1 garlic clove
- 1 teaspoon hot sauce (or more)
- 1-2 teaspoons liquid aminos (taste for salt before adding more)
- hot water, if needed
Get Recipe Ingredients
Instructions
- Mix together the marinade ingredients in a medium bowl. Add in the thinly sliced chicken breast. Toss to coat, cover and place in your refrigerator for 30 minutes – 2 hours.
- Preheat your oven to 425 degrees. Drizzle olive oil on a baking sheet tray.
- Skewer 2-3 piece of thinly sliced chicken breast on each skewer and place on the baking sheet tray. Repeat until all the chicken is on skewers.
- Cook for 12 minutes. Turn the broiler on and cook for 2-4 additional minutes until some parts of the chicken are browned. Remove from the oven.
- Garnish with the diced bell pepper, peanuts, scallions and cilantro. Serve with arugula, mixed greens, jasmine rice and/or roast vegetables with a side of the peanut sauce.
Notes
- To cut the chicken as thin as possible, use a sharp knife. Place 1 chicken breast on your cutting board. Cut it in half with your knife parahell to the cutting board. It makes it easiest if you lightly have your non cutting hand on the chicken to hold it in place and slid the knife back and forth until it is cut in half. Do this again on the two halves. If you have thicker chicken breasts, you may be able to do this a third time. When you have several thin pieces, cut those in half to form thin/narrow pieces of chicken that will fit nicely on a skewer.
- You do not need to skewer the chicken. I like the look of it and it is an additional step. Having the chicken on the skewers does help to serve them but it does not impact the flavor.
Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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