Zesty ginger-spiced chicken satay with a spicy, creamy Sriracha dipping sauce is on the menu! Try this fresh twist on everyone’s takeout favorite, with easy-to-find ingredients and simple directions. So delicious with my Simple Asian Soy-Peanut Noodles!
Fortunately for foodies like us, Austin is a very diverse town, so there’s just about no cuisine that can’t be found! We’ve had hosts of memorable meals in our home city, from Italian to Thai, South American to French. However, since welcoming our little one, it’s become clear that to indulge more often in our restaurant favorites… You guessed it. It’s time to roll up our sleeves and learn how to make them homemade!
One of my biggest home cooking fears is Asian cuisine. But, I don’t let it stop me! Instead, I stock up on a few basic, inexpensive essentials at my local grocery… paw through a favorite magazine or website for inspiration… and get to cooking!
This time, a gingery coconut milk chicken satay with a dreamily creamy, zesty Sriracha dipping sauce. So easy I can’t believe I hadn’t cooked it before!
Served with my (even easier) Simple Asian Soy-Peanut Noodles and a handful of lime wedges, this meal was a fresh and flavorful twist on our usual. The chicken was slightly tangy and tender, and dipped in the creamy, spicy almond butter Sriracha sauce, sent me straight to heaven. Paired with a chopstick pinch of slippery soy noodles? SO. GOOD.
Try this scrumptious homemade chicken satay, made simple with basic ingredients and easy-to-follow directions. You’ll love the bright, vibrant flavors of this dish. I guarantee it will inspire you to experiment more with Asian cooking at home again!
Coconut-Ginger Chicken Satay with Creamy Sriracha Sauce
Ingredients
For Coconut-Ginger Chicken Satay:
- 1/2 cup coconut milk
- Juice of 1 lime
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon curry powder
- 2 garlic cloves, crushed
- 1 lb. boneless skinless chicken breasts, thinly sliced into 24 slices
For Creamy Sriracha Sauce:
- 2 Tablespoons coconut milk
- 1/3 cup water
- 2 tablespoons almond butter
- 1 tablespoon hoisin sauce
- 3/4 teaspoon Sriracha, hot chile sauce
- Juice of 1 lime
For cooking/serving:
- Nonstick cooking spray
- 4 lime wedges
Instructions
For Coconut-Ginger Chicken Satay:
- Combine all ingredients in a large resealable plastic bag. Refrigerate at least 2 hours, or up to 1 day.
For Creamy Sriracha Sauce:
- In a saucepan over medium heat, bring all ingredients to a boil. Cook for 1 minute. Remove from heat and stir in lime juice.
For cooking/serving:
- Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken and cook 2 minutes on each side, or until no longer pink. Serve with sauce and lime wedges.
- Enjoy!
Georgia – this looks heavenly!
I made a super quick satay the other day since I was craving, and it definitely hit the spot. This here, wow… Beautiful and delicious :D
I hope you are well and that you had a lovely holiday, and now – weekend! xx
I love peanut satay but doesn’t this sound interesting. I will have to try it with the creamy sriracha sauce.
Looks delish, can’t wait to give it a try!
If you are on a Sriracha kick, see if you can reverse engineer the Whole Foods Sriracha brussels spouts, they were amazing this season :)
Sriracha Brussels sprouts?! This is news to me! Must find.
These look so delicious, Georgia! I like the simple recipe, too.
I can’t wait to try this, the creamy sriracha sauce takes it to the next level!
I would say these would be killer with your Asian noodles. I love Asian influence food. I would make a fool over myself with little guys—-well unless it was a first date. Then I might be more modest. Second date, however, back off and me at them. Ha!
I’ve never used curry powder before but know there are a few types right? Red, green…or does that just refer to the completed dish and not just the powder. Did you use a specific type of curry powder?
I don’t use any kind of specialized curry powder, just the traditional blend found in most grocery spice aisles.
I love Chicken Satay and I will definitely try this new recipe of Coconut-Ginger Chicken Satay with Creamy Sriracha Sauce. I can’t wait to make and try this delicious recipe of yours. My family will surely love to eat this.
These satay look amazing! Can’t wait to try them!
Awesome recipe. I made them last night and they were delicious!
I am 22 weeks pregnant and reside in London but craving Malaysian street food especially since it’s Ramadan month and I know how during this time hawker stalls fill the country. I am so grateful for this recipe as I was able to devour on some really good satay and peanut sauce recipe!!!