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Chicken Satay with Thai Radish & Cucumber Salad

This Thai Coconut Peanut Sauce was fabulous, just spicy enough to have a bite without too bite much for wimpy me. We used Smucker's Natural Peanut Butter which is a lot less sweet than something like Jif so our sauce was not super sweet. We used about 1/2 the sauce tonight & since it will last in the fridge for a week I'll use the rest next week for peanut noodles (You could always make half the sauce if you didn't want leftovers).



  • 1.

    Combine all the ingredients except the chicken to make sauce. Pour 1/4 c of the sauce over the chicken strips & stir. Let chicken sit a few minutes. Thread the chicken strips on bamboo skewers (if cooking on a grill soak the skewers in water 1/2 before cooking). Grill the chicken on a bbq or grill pan the chicken for 2 to 3 minutes per side. Serve with more sauce for dipping.

  • 2.

    Combine vinegar, sugar, oil in a bowl. Add radishes, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.

  • 3.

    When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.


"Mastering the Grill: The Owner's Manual for Outdoor Cooking", have I mentioned have fabulous this book is?

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Satay with Thai Radish & Cucumber Salad.


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Posted by jackicamReport
Been looking for a good satay sauce! If you're mentioning Smucker's and Jif - does this mean you're in the U.S? And the hot sauce you use - is that like Louisiana Hot?