Easy Thai Satay Chicken
Thai Satay Chicken provides 8g protein and 382 calories per serving—a lower-protein option best paired with other prep meals for balanced macros. This quick stovetop recipe yields 4 servings ideal for adding variety to your rotation without committing to large batches. Use this as a complementary meal when you're cycling protein sources throughout the week.
Ingredients
- •Coconut Milk, Full-Fat, Canned(60g)
- •Peanut Butter, Smooth(23g)
- •Brown sugar(19g)
- •Thai red curry paste(19g)
- •Kecap manis (sweet soy sauce)(15g)
- •Fish sauce(15g)
- •1 pinch salt
- •Chicken Thigh, Bone-In, Skin-On
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Peanut Oil, Refined(10g)
- •Coconut Milk, Full-Fat, Canned(320g)
- •Peanut Butter, Smooth(60g)
- •Fish sauce(15g)
- •Kecap manis (sweet soy sauce)(15g)
- •Brown sugar(15g)
- •Thai red curry paste(15g)
- •Tamarind Paste, Prepared(8g)
- •1 pinch salt
- •Garlic(5g)
- •Lime Juice, Fresh(30g)
- •1 handful cilantro (to garnish)
- •3 lime wedges (to garnish)
- •Serrano Pepper
Instructions
- 1Mix the coconut milk, peanut butter, brown sugar, Thai red curry paste, kecap manis, and fish sauce in a large shallow bowl until creamy. Add the chicken thighs and turn to coat completely. Marinate in the refrigerator for at least 10 minutes (up to 30 minutes if time allows).
- 2Preheat your oven to 400°F.
- 3Heat the peanut oil in an oven-safe skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for 8–10 minutes until golden brown and fragrant. Flip and sear the other side for another 8–10 minutes until browned. Transfer the skillet to the oven and cook for 30 minutes until the internal temperature reaches 165°F and juices run clear.
- 4While the chicken cooks, combine the coconut milk, peanut butter, fish sauce, kecap manis, brown sugar, Thai red curry paste, tamarind paste, garlic, and serrano pepper in a saucepan over medium heat. Bring to a simmer and cook for 5–6 minutes, stirring occasionally, until thickened and well combined. Remove from heat and stir in the lime juice, starting with 1 tablespoon and adjusting to taste.
- 5Remove the chicken from the oven and let rest for 5 minutes.
- 6Divide the chicken and peanut sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing.
- 7Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 5–7 minutes until warmed through, or microwave in a covered container for 2–3 minutes.
Nutrition — Per Serving
382
calories
8g
protein
33g
fat
- Carbohydrates
- 19g
- Saturated fat
- 20.4g
- Sodium
- 1127 mg
- Dietary fiber
- 1.5g
4 servings per batch · ~161g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Easy Thai Satay Chicken have per serving?
Each serving contains 8g of protein, 382 calories, 33g fat, and 19g carbs. This is a lower-protein option compared to other chicken recipes in the library, making it less suitable as a primary protein source.
How long does Easy Thai Satay Chicken take to prep?
This recipe is quick prep and yields 4 servings from a single stovetop batch. You're averaging under 5 minutes of active time per meal when meal-prepping.
Is Easy Thai Satay Chicken good for muscle gain?
At only 8g protein per serving, this recipe is not ideal as a standalone muscle-building meal and works better as a side or paired with higher-protein components. If used for muscle gain phases, combine it with an additional 50+ grams of protein from other sources.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
