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Why the heck doesn't thing go up to 10 stars?!?!?! Yep, you read it right! This recipe warrants 10 stars. Even though I made myself something entirely different for dinner than I did for my husband, I couldn't help but eat some of this. He raved and raved (and so did I). At first I was a little concerned once I started mixing the ingredients for the sauce, but after about 20 minutes of being refridgerated, I had to dip my finger in and taste it. Boy, it blew me away. The combination of the coconut, PB, and red peper were amazing. You can taste each ingredient separately. At first you taste the PB, then within a few seconds you taste the coconut and a few seconds after that the red peper hits. Then, you get the full flavor of it all. I made instant rice and put the chicken on top of it. I heated up some of the sauce and drizzled it over the chicken and rice. I saved some cold sauce in case DH wanted to dip the chicken. Both our meals were devoured in litterally 5 minutes (took me 2 hours total cooking for both meals - includes marinading time). LOVE LOVE LOVE this recipe! Thanks again Chia!

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Trixyinaz March 12, 2003

We loved this! Instead of broiling, we grilled to enjoy the beautiful weather. My husband said, "This is the best chicken-on-a-stick I've ever eaten!"

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Daphne2002 March 12, 2003

The first few times I made this, I used put the chicken on skewers. When I make it for just my family, I skip this step and just put the chicken on the pan and stick in the oven. This saves a lot of time in preperation and a lot of time when it's time to eat! If I were entertaining though, I'd probably go back to the skewers, just for the sake of presentation. The sauce is delish. I do usually add a little bit of brown sugar to make it a little more sweet.

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JenniCat December 19, 2009

I've always wondered how to make a sauce like this close to my favorite Asian restaurant's, and this is it! I used it as a dipping sauce after sauteeing the chicken in sesame oil.

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Hiker94 January 25, 2004

YUMMY! I've had this dish in thai restaurants before and loved it, but had no idea how to prepare it at home. Now I do! I will absolutely be making this again. *Note* - Recipe is NOT kidding when it says to soak those wooden skewers. I didn't soak them for the full 30 minutes and they started to burn and smoke. Next time I'll be more careful :-).

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lovindisney January 13, 2004

I just made the sauce - and it was great. I used light coconut milk and halved it. The coconut flavor was still very prominent. Next time I think I might just do a quarter of it. I also used 3/4 teaspoon of red pepper flakes to make it a little spicy. Thanks for this yummy dipping sauce!

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Maito June 29, 2009

This is not a traditional satay. The peanut sauce is ok, but it should have a dry yellow rub as a marinade.

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AlwaysAl July 31, 2014

Great recipe! I sprinkled some ground cumin and chili powder on the chicken after done broiling and ate it without the dipping sauce. Delicious!

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SharonChen December 24, 2013

Oh my. I have never wanted to drink the sauce as much as I do on this one! The hint of pepper is a brilliant counter to the peanut, and my chicken is amazing. I'm very much doing this again!

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Claudia S. September 12, 2013
Chicken Satay W/Peanut-Coconut Sauce