Easy Sous Vide Chicken Satay Recipe with Peanut Sauce: A Modern Twist on a Classic Favorite
Introduction
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If you’ve ever had chicken satay at your favorite restaurant, you know how irresistible those juicy, char-grilled skewers with creamy peanut sauce can be. But did you know that chicken satay isn’t even technically a Thai dish? While it’s often featured in Thai restaurants, satay actually originated in Indonesia and has become a beloved street food across Southeast Asia. This recipe takes the classic flavors of chicken satay and gives them a modern twist using sous vide cooking. Not only does it make the chicken ridiculously tender, but it also simplifies the process, making this dish a perfect choice for dinner parties—or a weeknight indulgence.
Why Sous Vide for Chicken Satay?
You might be wondering, “Why bother with sous vide when you can grill chicken skewers the traditional way?” The answer is simple: precision and convenience.
Sous vide allows you to cook the chicken to the perfect temperature every time. No guessing, no dryness—just juicy, flavorful chicken that’s perfectly cooked edge to edge. Plus, when you’re entertaining (like I recently did), sous vide takes the stress out of timing. You can cook the chicken ahead of time and simply finish it on the grill for those beautiful char marks. That’s a game-changer, especially when hosting!
What Makes This Recipe Different?
Traditional satay involves marinating the chicken in a blend of Southeast Asian spices and grilling it over an open flame. While that method is delicious, it can sometimes result in uneven cooking or dried-out meat if you’re not careful.
In this recipe, I kept the signature marinade—loaded with turmeric, coriander, and coconut milk—but adapted it for the sous vide process. The result? All the traditional flavors you love but with a modern technique that guarantees restaurant-quality results every time. And don’t worry—if you don’t have a sous vide machine yet, this recipe works on a grill too!
Origins of Satay
While chicken satay is often associated with Thai cuisine, its roots trace back to Indonesia, where it is a popular street food. The word “satay” comes from the Malay word sate, and the dish likely originated as an adaptation of Middle Eastern kebabs. Over time, the recipe spread across Southeast Asia, with each region adding its own spin.
Thai satay, for example, is known for its rich marinade that often includes coconut milk and its signature peanut dipping sauce. This version embraces those Thai-inspired flavors while making them accessible to home cooks using modern kitchen tools.
Recipe Highlights
This sous vide chicken satay recipe is:
- Easy to Make: With sous vide, there’s no need to hover over the grill.
- Perfectly Tender: Sous vide ensures even cooking and juicy chicken every time.
- Boldly Flavored: The marinade combines turmeric, coriander, garlic, and coconut milk for an explosion of taste.
- Crowd-Pleasing: Whether you’re hosting a dinner party or meal-prepping, this recipe is always a hit.
Tips for Perfect Chicken Satay
- Use Wooden Skewers: Soak them for at least 30 minutes to prevent burning.
- Don’t Skip the Grill: Even with sous vide, a quick grill adds smoky flavor and those irresistible char marks.
- Double the Sauce: The peanut dipping sauce is so good you’ll want extra for dipping veggies or drizzling over rice.
Pair It With…
This chicken satay pairs beautifully with jasmine rice, a crisp cucumber salad, or even a side of steamed veggies. For drinks, consider a refreshing Thai iced tea or a light white wine.
Final Thoughts
Whether you’re a seasoned home cook or new to sous vide, this chicken satay recipe is a fantastic way to bring Southeast Asian-inspired flavors into your kitchen. It’s easy, flavorful, and a guaranteed crowd-pleaser. Plus, experimenting with sous vide gives you a fun, geeky edge in the kitchen—perfect for all of us Garden Geeks out there!
If you try this recipe, let me know in the comments below! Did you stick with the sous vide method, or go traditional on the grill? Either way, I hope you enjoy this modern take on a beloved classic. Happy cooking!
Sous Vide Chicken Satay with Peanut Dipping Sauce Recipe
Equipment
- 1 Sous Vide Immersion Circulator I use Anova
Ingredients
For the Chicken Satay:
- 1 pound boneless skinless chicken thighs or breasts, cut into thin strips
- 2 tablespoons soy sauce
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder or 2 cloves fresh, minced
- 1/2 teaspoon ground cumin
- Wooden skewers soaked in water for at least 30 minutes
For the Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon red curry paste optional, for heat
- Warm water to thin the sauce, as needed
Optional Garnish:
- Cucumber slices
- Lime wedges
- Fresh cilantro
Instructions
Prepare the Marinade:
- In a medium bowl, whisk together soy sauce, coconut milk, fish sauce, brown sugar, lime juice, turmeric, coriander, garlic powder, and cumin.
Marinate the Chicken:
- Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Skewers:
- Thread the marinated chicken strips onto the soaked wooden skewers. Fold the strips as needed to ensure even thickness.
Sous Vide Cooking:
- Preheat your sous vide water bath to 145°F (63°C) for tender chicken or 150°F (66°C) for a slightly firmer texture.
- Place the skewered chicken in a vacuum-seal bag or use a freezer bag with the water displacement method. Seal the bag tightly.
- Submerge the bag in the water bath and cook for 1.5–2 hours.
Grill to Finish:
- Preheat a grill or grill pan to high heat.
- Lightly oil the grates or pan.
- Remove the chicken from the sous vide bag and pat dry. Grill the skewers for 1–2 minutes per side, just until you get a nice char and grill marks.
Make the Peanut Dipping Sauce:
- In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sesame oil, and red curry paste (if using).
- Heat over low heat, stirring constantly, until smooth and heated through.
- Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Plate and Serve:
- Arrange the grilled chicken satay skewers on a platter. Serve with cucumber slices, lime wedges, and the peanut dipping sauce. Garnish with fresh cilantro for added color and flavor.
Notes
• Make Ahead: The chicken can be sous vide cooked and chilled in an ice bath, then refrigerated. Reheat briefly on the grill when ready to serve.
• Grill Prep: Pat the chicken dry before grilling to help it char beautifully.
• Peanut Sauce Variations: Add a pinch of chili flakes or red curry paste for extra spice, if desired.
