Thai Chicken Satay with Creamy Peanut Sauce & Cucumber Salad


This flavorful, naturally dairy-free Thai chicken satay recipe is a blast from the past. It’s one of those dishes that is easy to make, and tastes amazing, but that I seem to forget about. So we’re revisiting it today! This post now includes options for all – gluten-free, nut-free, soy-free, and even peanut-free.

Thai Chicken Satay with Creamy Peanut Sauce & Cucumber Salad - Recipe includes gluten-free, nut-free, peanut-free, and soy-free options. Naturally dairy-free.

Thai Chicken Satay with Peanut Sauce, Cucumber Salad & Options for All

This is a truly versatile recipe. You can serve it as an appetizer at a gathering, as a small plate for a tapas-style dinner, or as the entire entrée for a healthy meal. It is light enough for summer, but rich enough to enjoy when cooler weather hits.

You can make each component ahead, and even at different times. Despite the amount of ingredients, they really are fast and easy to throw together.

And of course, you can modify the recipe to fit your dietary needs or pantry. We’ve include several easy swaps to make this entire recipe allergy-friendly. And if you need to omit garlic, ginger, scallions, or peanuts, it won’t affect the recipe dramatically. The recipe was originally shared with us by Nakano, the makers of rice vinegar. They suggest using their roasted garlic rice vinegar or regular seasoned rice vinegar, which can add even more flavor.

Thai Chicken Satay with Creamy Peanut Sauce & Cucumber Salad - Recipe includes gluten-free, nut-free, peanut-free, and soy-free options. Naturally dairy-free.

Special Diet Notes: Thai Chicken Satay

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.

  • For soy-free Thai Chicken Satay, use coconut aminos in place of the soy sauce and soy-free hoisin sauce. In a pinch, you can use the coconut aminos to replace the hoisin sauce, too.
  • For peanut-free Thai Chicken Satay, substitute sunflower seed butter for the peanut butter, omit peanut garnishes, and substitute your favorite cooking oil for the peanut oil.
Thai Chicken Satay with Peanut Sauce & Cucumber Salad
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time only. Allow at least a couple of hours for the meat to marinate. You can prepare the peanut sauce and cucumber salad during that time. You'll also need about 15 bamboo skewers for supplies in this recipe.
Recipe type: Entree
Cuisine: Thailand
Serves: 5 servings
Chicken Satay
  • 2 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon peanut oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground coriander
  • 1 pound thinly sliced chicken breast
  • Fresh cilantro, for garnish
Peanut Sauce
  • ¾ cup full-fat or lite canned coconut milk
  • ¾ cup smooth peanut butter
  • ¼ cup chopped scallions
  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce (use gluten-free, if needed)
  • 2 tablespoons honey
  • 2 tablespoons chopped cilantro
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons lime juice
  • 1 teaspoon minced jalapeno
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • Chopped peanuts, for garnish (optional)
Cucumber Salad
  • ⅓ cup rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ thinly sliced English cucumber
  • 1 thinly sliced carrot
  • 1 thinly sliced scallion
  • ¼ cup chopped peanuts, for garnish
Chicken Satay
  1. Soak 15 bamboo skewers.
  2. In a large bowl, whisk together the combine soy sauce, rice vinegar, peanut oil, turmeric, sesame oil, ginger, and coriander.
  3. Add the sliced chicken breast, and stir to evenly coat.
  4. Cover the bowl and refrigerate for about 2 hours.
  5. When ready to cook, heat your grill or grill pan to medium heat.
  6. Skewer the chicken on the soaked bamboo skewers. Cook the chicken skewers for 2 minutes on each side, or until cooked through.
  7. Serve the Thai chicken skewers garnished with cilantro, and with the peanut sauce and cucumber salad on the side.
Peanut Sauce
  1. In a food processor or blender, process the coconut milk, peanut butter, scallions, rice vinegar, hoisin sauce, honey, cilantro, sesame oil, lime juice, jalapeno, garlic, and ginger, until smooth.
  2. Pour the sauce into a dish, cover, and refrigerate until it’s time to serve.
  3. When serving, garnish the sauce with chopped peanuts, if desired.
Cucumber Salad
  1. In a large bowl, whisk together the rice vinegar, sugar, toasted sesame oil, salt, and red pepper flakes.
  2. Add the sliced cucumbers, carrots, and scallions, and stir to evenly coat.
  3. Cover the bowl let the salad marinate for 15 minutes or more.
  4. Before serving, garnish with the chopped peanuts.
Nutrition Information
Serving size: 3 skewers + ¼ cup peanut sauce + ⅕ cucumber salad Calories: 393 Fat: 22.2g Carbohydrates: 19.7g Sugar: 12.7g Sodium: 711mg Fiber: 2.9g Protein: 27.2g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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