Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Tantalize your tastes buds with chicken satay marinaded in a lemon grass-coconut mixture, dipped in a spicy peanut sauce, and served on top of coconut-ginger rice.

Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice 1

Today marks yet another recipe that looks awfully daunting upon first glance of the ingredient list but is easy to prepare. Most of the ingredients are thrown into a marinade or a sauce so as long as you know how to use your measuring cups and spoons, you will do just fine. And that small amount of effort pays off with a spicy peanut butter flavor explosion that will leave your taste buds rejoicing. That is, assuming you like peanut butter. If you don’t now is your chance to quietly leave through the back door before I start ranting.

When I first got my hands on a jar of PB & Co’s “the heat it on” spicy peanut butter I was at a loss with what to do with it. Adding heat to peanut butter was an abomination to a level comparable to adding anything to my sacred root beer. But since I recently widened my horizons and can actually enjoy a root beer float from time to time now, I figured why not embrace the spicy peanut butter? And then I remembered chicken satay and felt silly for every thinking that spiciness and peanut butter were not meant to be together just as much as peanut butter and chocolate.

And then I fed this to my friend Christina during one of our girls nights/re-watching S&TC and I think her taste buds had an intimate moment. I felt as though I should have left the room to allow some privacy. Don’t say I didn’t warn you about this from the beginning. And I apologize for this joke in advance but it popped in my head – “Practice safe lunch, use condiments.”

Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice 2

One year ago: Homemade Whole Wheat Bread Bowls

Two years ago: S’mores Puppy Chow

Four years ago: Banana Foster Cream Pie


Serves 3-4


2 lb. (approximately 6-8) chicken tenders

2 Tbsp minced lemongrass stalk

1 Tbsp minced garlic

1/3 cup coconut milk

1/4 cup lime juice

3 Tbsp reduced sodium soy sauce

2 Tbsp honey

2 Tbsp sesame oil

1 tsp chili paste

Wooden skewers (soaked for 30 minutes)


3 Tbsp Peanut Butter & Co’s The Heat Is On peanut butter

1/4 cup coconut milk

1 Tbsp juice

1 Tbsp honey

1/2 Tbsp minced garlic

2 tsp reduced sodium soy sauce

1 tsp chili paste

1 green onion, minced

1 Tbsp chopped fresh cilantro

Warm water, to thin the sauce out


1 cup Jasmine rice

1 cup water

1/2 cup coconut milk

1 Tbsp freshly minced ginger

3/4 tsp salt


  1. In a large bowl whisk together the lemongrass, garlic, coconut milk, lime juice, soy sauce, honey, sesame oil, and chili paste. Add chicken tenders and stir to coat. Cover and refrigerate for at least two hours.
  2. Prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, coconut milk, lime juice, honey, soy sauce, chili paste, garlic, green onion and cilantro. Add a little bit of warm water to reach desired consistency. Set aside.
  3. In a medium pot add the rice, water, coconut milk, ginger, and salt. Bring to a boil, reduce heat and cook covered until all water is absorbed, about 15-20 minutes.
  4. Meanwhile, preheat grill to medium-high. Thread chicken onto skewers then grill for 4-6 minutes per side or until the chicken is fully cooked.
  5. Serve chicken with peanut sauce and rice.

Source: Adapted slightly from Simply Scratch.

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