Chicken Satay & Stir Fried Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ¾ cup peanut butter, crunchy or creamy
  • ⅓ cup low sodium soy sauce
  • ¼ cup honey
  • 1½ Tablespoons lemon juice
  • 1 Tablespoon ginger (ground or fresh and very finely minced)
  • 1 clove of garlic, minced
  • 1-2 teaspoons sriracha hot chili sauce, or to taste
  • 1- 1½ pounds boneless skinless chicken breast pieces, cut into strips
  • wooden skewers, soaked in water for about 30 minutes prior to cooking
  • 1-2 tablespoons oil
  • about 2 cups of fresh chopped vegetables per person
  • a little extra soy sauce for drizzling the vegetables
  1. Combine the peanut butter, soy sauce, honey, lemon juice, ginger, garlic, and sriracha hot chili sauce. Save half of the sauce for your prepared noodles if you prefer.
  2. Add the chicken pieces. Cover and marinate for at least an hour (the longer the better). When the chicken has soaked up enough flavor, skewer the pieces and fire up the grill.
  3. Heat the oil in a large skillet or wok and stir fry the vegetables, drizzling with the soy sauce halfway through.
  4. Grill the chicken skewers- depending on the thickness, they should only require a few minutes on each side.
  5. Serve the chicken with the vegetables, rice noodles, and the reserved sauce.
Recipe by Sugar Dish Me at