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4.5 from 2 votes

Thai Chicken Satay with Sriracha Hoisin Sauce

Turn boneless, skinless chicken breasts into tender, juicy, mouth-watering Thai Chicken Satay served with an addictive Sriracha Hoisin Peanut Sauce.
Course Entree
Cuisine Asian, Thai
Keyword chicken satay
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4
Calories 231kcal
Author Liz DellaCroce


  • 20 ounces chicken breasts boneless skinless (cut into cubes)
  • 1/2 cup plain low fat yogurt
  • 3 cloves garlic minced
  • 2 tablespoons minced ginger root
  • 2 tablespoons curry powder
  • 2 tablespoons lemon juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili garlic paste optional
  • slices onion and cilantro optional garnish

Sriracha Hoisin Peanut Sauce

  • 2 tablespoons creamy natural peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 tablespoon soy sauce low sodium
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha more or less to taste


  • In a large bowl, whisk together yogurt, garlic, ginger, curry powder, lemon juice, fish sauce, salt and chili garlic paste. Add chicken breast cubes and toss until evenly coated. Marinade in the refrigerator for 30 minutes or up to overnight.
  • While the chicken is marinading, create the Sriracha Hoisin Peanut Sauce by whisking together peanut butter with lemon juice, warm water, soy sauce, hoisin and sriracha; set aside.
  • To cook the chicken, heat a large skillet over medium-high heat and spray with cooking spray. Add the chicken to the pan along with all of the marinate and cook until chicken is lightly browned and cooked through, stirring frequently, about 7-9 minutes.
  • Serve with Sriracha Hoisin Peanut Sauce, onion slices and fresh cilantro.


Calories: 231kcal | Carbohydrates: 10.6g | Protein: 33.7g | Fat: 7.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 77mg | Sodium: 1156mg | Fiber: 1.8g | Sugar: 4g