Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce


13 skewers


  • 1/4 cup Water
  • 3 tablespoons Lunds and Byerlys Kalbi seasoning
  • 1/4 cup Vegetable Oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons pressed garlic
  • 1 (20 ounce) package skinless, boneless chicken thighs
  • 12-14 skewers
  • 1/2 cup peanut sauce of choice
Presented by Executive Chef Sue Erickson on KARE 11 September 22, 2007


  1. In small bowl whisk together water and Kalbi seasoning. Whisk in oil, soy sauce, red pepper and garlic.
  2. Cut thighs in half horizontally. Add chicken strips to bowl and toss to coat; marinate 15 minutes.
  3. Preheat broiler to high.
  4. Spray broiler pan with non stick spray. Thread chicken strips onto skewers and place on broiler pan. Broil until internal temperature reaches 165F. about 3-4 minutes per side
  5. Transfer to serving plate and serve with choice of sauce.
  6. Recommended peanut sauces: Stonewall Kitchen Roasted Garlic Peanut Sauce Sable & Rosenfeld Asian Peanut Stir Fry Dip Lee Ann Chin Thai Peanut Dipping Sauce
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.