Chicken Sate

This is a popular dish in Chinese and Thai cuisines and has been enthusiastically adopted by Americans. This is terrific for watching football!

Serves: 4Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup smooth peanut butter
  • ½ cup unsweetened coconut milk
  • 2 Tbsp. sesame oil
  • ¼ cup rice vinegar
  • 3 cloves garlic, peeled and minced
  • 1" piece gingerroot, peeled and minced
  • ½ tsp. chili paste
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. fish sauce
  • ½ cup soy sauce
  • 2 tsp. lime juice
  • 1 clove garlic, peeled and minced
  • 1" piece fresh gingerroot, peeled and minced
  • ¼ cup dry sherry
  • 1¼ lbs. boneless chicken breast, sliced into bite-sized pieces
  • 16 wooden skewers, soaked in water at least 30 minutes


  • Place all sate ingredients in a food processor and whirl until very well blended. Set aside.
  • Mix the soy sauce, lime juice, garlic, gingerroot, and sherry together in a nonreactive (ceramic or glass) bowl. Add the chicken and mix to coat well. Marinate in the refrigerator for 2 hours.
  • Drain the marinade and discard. Put 2 or 3 pieces of chicken on each presoaked wooden skewer.
  • Prepare the grill to medium.
  • Grill until nicely browned on both sides, turning as necessary. Serve on a large platter with a bowl of sate dipping sauce on the side.