Thai Chicken Satay with Peanut Sauce, Jasmine Rice & Asian Slaw

Thai Chicken Satay with Peanut Sauce, Jasmine Rice & Asian Slaw

fresh ingredients


  • 12 oz
    marinated chicken thighs
  • 8 oz
    Thai peanut sauce
  • 6 oz
    jasmine rice
  • 2 oz
    crushed peanuts
  • 1 oz
    chili flakes
  • 2 oz
  • 2 oz
    red cabbage
  • 2 oz
  • 2 oz
    sesame slaw dressing
  • 1 oz
    green onion
  • 2 oz
  • 4

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Small pot with lid 


Medium pot with lid 

Sheet pan

Parchment paper/foil 

Cutting board with knife

12 oz water

Box grater

cook along



Adjust racks in oven – one rack 5-6 inches from the top of the oven to cook skewers;

Preheat oven to 450°F;

Thread marinated chicken onto skewers;

Core & finely dice the chili pepper;

Finely chop cilantro & slice lime into wedges;

Rough chop/crush the peanuts.

1Make Rice

In a medium pot, combine rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.

2Warm Sauce

Warm peanut sauce in a small pot over low heat. Add a dash of water If you would like the sauce to be more liquid in consistency. Cover with lid to keep warm. 

3Cook Skewers

Line sheet pan with parchment paper/foil. Place skewers on a sheet pan & cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over & cook for a further 8-10 minutes until fully cooked & no longer pink inside. Transfer skewers to a separate plate & set aside.

4Make Slaw

In a large bowl combine carrots, ½ green onions, cabbage & slaw dressing. Toss well, season with salt & pepper. 

5To Serve

Divide rice and Asian slaw between plates. Pile satay skewers onto a platter (or plate), sprinkle with peanuts, cilantro & chili. Serve with sauce on the side for dipping & enjoy family style!