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 pepper
  • 2 oz
  • 8 oz
    slaw blend (carrots & cabbage)
  • 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

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

In a small pot, pour peanut sauce & a dash of water. Heat on low. Continue to add 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.

4To 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!