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Thai Chicken Satay
Author: Melissa Howell
  • 2 cups chicken cut into bite-sized pieces
  • 3 tsp. garlic
  • 1/2 of a yellow onion cut into chunks
  • 1 red bell pepper cut into chunks
  • 6 green onions cut at an angle in 2-inch pieces
  • 1 cup shredded carrots
  • 1/2 cup chunky peanut butter
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1 tsp. ground ginger
  • 1 tsp. garlic
  • 1/4-1/2 tsp. red pepper flakes
  1. For the stir fry, heat a skillet with a little oil over medium-high heat. Add the chicken and 3 tsp. garlic and cook until the chicken is no longer pink. Remove from the skillet.
  2. Add a little more oil into the skillet and add all the vegetables. Cook about five minutes, or until everything is tender-crisp.
  3. Add the chicken back into the pan with the vegetables.
  4. For the sauce, in a separate pan, combine the peanut butter, soy sauce, honey, ginger, 1 tsp. garlic, and red pepper. Heat and stir over medium-low heat until combined and heated through.
  5. Pour over the chicken and vegetable mixture just before serving and stir until everything is covered with sauce.
  6. Serve over Japanese or Jasmine rice.