Chicken Satay With Peanut Sauce


Apr 13

Photo courtesy of Christopher Johnson. However, we’re not making this on a grill, so pay attention.

This is an air fryer recipe. If you don’t have an air fryer, I’m sure you can figure out how to make this in your oven. We are using the Ninja Foodi, by the way.


The Marinade

  • 1 cup coconut milk (1 cup water + ½ coconut milk powder)
  • 2 tablespoons reduced sodium soy sauce
  • 2 ½ teaspoons curry powder
  • 1 ½ teaspoons turmeric
  • 3 cloves garlic, crushed
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Purecane, Brown Sugar Substitute
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken, cut into strips
  • Celtic Sea Salt and freshly ground black pepper, to taste

The Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons Purecane, Brown Sugar Substitute
  • 2 teaspoons chili garlic sauce (more to taste)
  • 1 teaspoon chopped ginger

Notes on Ingredients

We’ve found that mixing our own coconut milk is ten times better than canned because we can make it much, much thicker.

If you don’t have store-bought curry powder in your kitchen, just click the link above to make it. Store it in an airtight container and that’s it.

The sugar substitutes listed above are equal to sugar in recipes, 1:1. And they do not have an aftertaste. Yes, they’re a bit more expensive, but aren’t you worth it?

For your peanut butter, we’re going to assume you’re not using Jiff. (Blech!) So for those of you using the “natural” peanut butters, you’re going to have to add water to the peanut sauce to get the consistency you want.

And finally, that freshly grated ginger is a hassle and we use Christopher Ranch Organic Chopped Ginger because it’s just easier. We use it in our healthy soda pop recipe too. In this house we buy it by the case.


First we marinate the chicken.

We’ve always used a large capacity (1 liter) vacuum food storage container to marinate. Sucking the air out will shorten the time you need for marinating, which is usually three hours to overnight. It’s just the best way to marinate anything. (And the links here are to our affiliate programs so, they support our pages.)

Mix all the ingredients listed for the marinade well, and add your chicken. Let her sit.

The peanut sauce is next. Whisk together all the above ingredients, and then whisk in some filtered water until you get the consistency you want and set that aside.

Grilling the Chicken

Take the grill out of your air fryer and set it in the sink. Take the chicken strips out of your marinade and arrange them on the grill letting it all drip into the sink.

Set your air fryer to grill and a medium heat. Now go season your chicken strips with salt and pepper.

The length of time you’ll grill these depends on how thick they are. We found 11 minutes to be just right.

You don’t have to turn these. The air fryer gets them nice and crisp.

Remove the chicken with a plastic spatula or plastic tongs (you don’t want to scrape up the air fryer parts with metal instruments). Lay them out on a plate and pour your peanut sauce over them. Serve!

And enjoy.