Food & Cooking Recipes Appetizers Finger Food Recipes Chicken Satay with Peanut-Chutney Sauce 3.0 (72) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl. Ingredients ¼ cup smooth peanut butter, preferably natural 3 tablespoons mango chutney 2 tablespoons freshly squeezed lime juice 2 tablespoons soy sauce 1 clove garlic, coarsely chopped ¼ teaspoon red-pepper flakes Coarse salt and ground pepper 1 ½ pounds boneless, skinless chicken breast halves, cut across the grain into ¼-inch-wide strips 1 tablespoon vegetable oil Fresh cilantro, for garnish (optional) Directions Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat. Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce. Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill. Cook's Notes The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp. Rate it Print