Chicken Satay with 1 Point Peanut Sauce

Total Shares 154

We love going out for Thai food and always seem to order a Chicken Satay as an appetizer.  My husband really loves it and requested that I make some at home one night for a casual dinner.  That and one of my friends really wanted me to create a low fat and delish peanut sauce.  The thing that I was stuck on was the Peanut Dipping Sauce because the Points Plus value was ridiculously high for such a small amount.  That is until I found PB2!

PB2 is this amazing powdered peanut butter product that is newer to the market. I don’t like it on its own as a replacement for peanut butter (like an apple and peanut butter, etc.) but I really am loving experimenting with it for cooking and baking.  It is pretty fantastic and doesn’t have any junk in it!

While there are not that many ingredients to this dish, I know there are some unusual ones so I will elaborate a bit on them.

Tamarind Paste can be hard to find.  I went to go to my local Asian grocery store and only found Tamicon brand.   I found that the Tamicon was VERY tangy and had such a dark color.  I would have preferred just a touch less in the dipping sauce but everyone agreed that it complemented the Satay very nicely.  I am planning on ordering this one and doing more experimenting because while the sauce is really good with the Satay, I would like it to stand on it’s own a bit more so I could use it for salads and other things.

As for red curry paste and fish sauce, I prefer Thai Kitchen.  They are easy to find, not very expensive and don’t have additives.

Lastly, I keep a couple of different natural sugars in my pantry and have been gravitating towards Coconut Palm Sugar for most of my cooking (especially Asian food).  The palm sugar has this amazing nutty, caramel flavor that adds so much depth.  Some added bonuses are that it is all natural, not refined and low on the glycemic index.


  • I adapted both the Satay marinade and sauce from (below).  You will also see the cucumber salad in the pictures. I just used their recipe and I highly recommend it – it is DELICIOUS, easy and makes an excellent complement to the heat and flavors of both the satay and sauce.  If you decide to make the cucumber salad, be sure to make it first so the flavors have time to meld together.
  • I used an outdoor Grill to cook my chicken but you could also you an indoor grill or cast-iron grill pan.
  • The peanut sauce keeps well in the fridge and reheats well. The consistency is best when served warm, not hot.

Chicken Satay with 1 Point Peanut Sauce
5 Points Plus Per Serving - Individual Serving is ¼ of cooked chicken (approx 4 to 6 pieces depending on how you slice it) plus 2 tablespoons of Peanut Sauce - Serves 4
Serves: 4
  • 1 pound boneless, skinless Chicken Breast, thinly sliced lengthwise
  • ½ cup light coconut milk
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons curry powder
  • ⅛ teaspoon turmeric
  • ⅛ teaspoon cumin
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper flakes
  • wood or metal skewers for grilling
  • ¾ cup light coconut milk
  • 1 tablespoon red curry paste
  • 1.5 tablespoons fish sauce
  • 2 tablespoons PB2 (plus 1 tablespoon water to mix)
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon tamarind concentrate (or paste)
  • 1 tablespoon peanuts, chopped, plus more for serving
  • pinch crushed red pepper flakes (or more)
  • 1 tablespoon cornstarch (plus 1 tablespoon water to mix)
  1. Combine the coconut milk, sugar and spices in a container or ziploc bag. Thinly slice the chicken into long, thin strips. Combine and marinate in the refrigerator for at least 30 minutes or overnight.
  2. If using wood skewers, soak in a water bath for at least 30 minutes prior to grilling to prevent burning.
  1. Thread chicken strips onto skewers. . Grill over medium high heat for 2 minutes per side.
  1. Gather ingredients for Peanut Sauce.
  2. Chop peanuts and set aside.
  3. Combine water with PB2 to create peanut paste.
  4. Add half of the chopped peanuts, fish sauce, palm sugar, tamarind and red pepper flakes to peanut paste.
  5. Place coconut milk in cold saucepan and heat slowly over medium heat.
  6. Add in curry paste and stir until mixed well.
  7. Add in peanut paste mixture, stir well and cook for 3 to 5 minutes.
  8. Combine cornstarch with water until completely dissolved and pour into saucepan. Stir until dissolved and cook for 2 to 4 minutes until sauce thickens. Remove from heat, let cool for at least 10 minutes and serve with cooked Chicken Satay. Enjoy!

Adapted From: Chicken Satay Marinade and Peanut Sauce: 

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