Spicy Peanut Chicken Recipes

Spicy Skewered Chicken With Peanut Dip

These skewered chicken strips are a take-off of Thai "satay." You'll love the fragrant and spicy flavor combination.

30 min. prep time
16 appetizers
000 Ratings


Peanut Sauce

1/4 cup peanut butter
1 tablespoon chili sauce
1 tablespoon peanut oil or vegetable oil
1 teaspoon finely chopped lemon grass*
1/2 to 3/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger


3/4 cup sour cream
3 tablespoons coconut milk or milk


1 tablespoon firmly packed brown sugar
2 teaspoons finely chopped lemon grass**
2 teaspoons peanut oil or vegetable oil
1 teaspoon soy sauce
1 pound boneless skinless chicken breasts, cut into 16 (6x1/2-inch) strips
16 (6- to 8-inch) wooden skewers
1 small cucumber, seeded, cut into 16 chunks, if desired


Combine all peanut sauce ingredients in small bowl; beat with wire whisk until well mixed.

Stir together 3 tablespoons peanut sauce, sour cream and coconut milk in small bowl. Cover; refrigerate until serving time.

Heat broiler. Combine remaining peanut sauce, brown sugar, 2 teaspoons lemon grass, 2 teaspoons oil and soy sauce in medium bowl. Add chicken strips; toss to coat. Thread 1 strip chicken onto each wooden skewer.

Place skewers onto broiler pan. Broil 4 to 5 inches from heat, turning once, until chicken is no longer pink (4 to 5 minutes).

To serve, thread 1 chunk cucumber onto each skewer. Serve warm with dip.

*Substitute 1 teaspoon finely chopped chives and 1/4 teaspoon freshly grated lemon zest.

**Substitute 2 teaspoons finely chopped chives and 1/2 teaspoon freshly grated lemon zest.

Recipe Tip

For more peanut butter flavor, add an additional 1 or 2 tablespoons peanut butter to peanut sauce.

Nutrition Facts (1 appetizer)

Calories: 100

Fat: 6g

Cholesterol: 20mg

Sodium: 95mg

Carbohydrates: 3g

Dietary Fiber: 0g

Protein: 7g

Recipe #7287©1995Land O'Lakes, Inc.

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