Updated: Jun 6, 2021
Recently, I've gotten several requests for more dinner recipes, so here you are! This flavorful recipe was inspired by my New Year's Eve dinner. Rather than make something for dinner on New Year's Eve, Lucas and I ordered Thai takeout (my favorite kind of takeout). I usually order some kind of curry dish when getting Thai food, but I went for something different on this particular evening - satay chicken with rice, vegetables, and peanut sauce. I had never ordered satay chicken before, but WOW! I absolutely loved it and needed to re-create it. So I did! I hope you love these Satay Chicken and Veggie Skewers with Peanut Dipping Sauce as much as I do!
Spice Up Your Life
Experimenting with spices and herbs is one of my favorite things about cooking! There are so many amazing flavor combinations out there. As a bonus, many spices and herbs, including ginger, cinnamon, turmeric, and cilantro have nutrient benefits as well.
Ginger - Ginger contains gingerol, a relative of capsaicin. This herb has been used to treat the common cold, motion sickness, and GI ailments. Some studies show that ginger may even help protect the body from oxidative damage and cancer.
Turmeric - Dried turmeric contains curcumin, a polyphenolic compound that may help protect the body from several chronic diseases, namely heart disease, cancer, and Alzheimer’s.
Cilantro - Fresh cilantro contains vitamin K, lutein and zeaxanthin (carotenoids), and quercetin (flavonoid). Some studies suggest that cilantro may have antimicrobial, anti-inflammatory, and antioxidant properties.
If you like spices like these, you may also like:
Make it A Balanced Meal
These delicious, Thai-inspired Satay Chicken and Veggie Skewers with Peanut Dipping Sauce contain the flavors and health benefits of ginger, cinnamon, turmeric, and cilantro as well as muscle-building protein from chicken; fiber, vitamins, and minerals from bell peppers and zucchini; and heart healthy fats from peanut butter. The one thing missing? Energizing carbs!
Serve these flavorful, oven baked Thai chicken and vegetable skewers over a bed of your favorite rice (I recommend Jasmine or basmati rice) or noodles for a balanced meal or by themselves as a party appetizer or with your weekend game day spread (Superbowl Sunday satay skewers, anyone?), drizzled with the best peanut dipping sauce! You can also serve the peanut sauce with raw carrot stick and sliced cucumbers for dipping (see tip #5!).
What's in This Recipe?
Lime juice – rich in vitamin C
Canned coconut milk – contains fiber, magnesium, phosphorus, iron, manganese, selenium, and zinc
Seasonings – turmeric, cumin, chili powder, garlic powder, cinnamon, salt, pepper, and cayenne pepper
Onion – contains the antioxidant quercetin
Fresh cilantro – contains vitamin K, lutein, zeaxanthin, and quercetin
Chicken breast – rich in protein, contains iron and several B vitamins
Zucchini – contains vitamins, minerals, fiber, and carotenoids
Olive oil – contains heart healthy monounsaturated fatty acids (MUFAs)
Bell pepper – rich in vitamin A, vitamin C, fiber, and water
Creamy peanut butter – contains vitamin E, healthy fats, fiber, and plant-based protein
Coconut aminos – made from the "sap" of coconut palms, a soy-free and gluten-free alternative to soy sauce
Sesame oil – contains vitamin E and heart healthy polyunsaturated fatty acids (PUFAs)
Maple syrup – natural sweetener, rich in manganese
Fresh ginger – contains gingerol, may help protect the body from oxidative damage and cancer
Notes: Marinate the chicken the for a least 6 hours, preferably overnight. This recipe is naturally free of gluten, dairy, and soy.
Satay Chicken and Veggie Skewers with Peanut Dipping Sauce
Prep time: 20 minutes, 6-12 hours to marinate
Cook time: 25 minutes
Total time: 6-12 hours and 45 minutes
Servings: 3-4 servings
For the Chicken Skewers:
1 tbsp. lime juice
1/4 cup coconut milk
1 1/2 tsp. turmeric
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cinnamon
1/2 tsp. salt
3 tbsp. white onion, chopped
1 tbsp. chopped cilantro, packed
1 lb. chicken breast cut into strips or large cubes
For the Veggies Skewers:
1 medium zucchini, cut into large half moons
2 bell peppers, cored and cut into 1-2" pieces
Drizzle of olive oil
Salt and pepper to taste
For the Peanut Dipping Sauce:
2 tbsp. creamy peanut butter
1 tbsp. lime juice
1 tbsp. coconut aminos
1 tsp. sesame oil
1-2 tsp. maple syrup for sweetness as desired (optional)
1 1/2 tsp. fresh ginger, grated
Dash of cayenne pepper (optional)
In a medium sized glass bowl, combine the lime juice, coconut milk, herbs and spices, and onion. Add the chicken, stirring until well coated int eh marinade. Place in the fridge to marinate overnight or for at least 6 hours.
Place marinated chicken strips onto 2 large wooden skewers (4-5 pieces to each skewer) and place in a large casserole dish.
Next, place the zucchini and bell peppers onto 2 large wood skewers. Place the veggies skewers in the casserole dish with the chicken skewers. Drizzle with olive oil and season with salt and pepper as desired.
Roast the chicken and veggie skewers on 400oF for 25 minutes or until the internal temperature reaches 165oF.
Meanwhile, make the Peanut Dipping Sauce. Add all Peanut Dipping Sauce ingredients to a glass bowl and mix together until smooth. Set aside.
Once the kabobs have finished cooking, garnish with fresh cilantro or chopped green onion, and serve with the Peanut Dipping Sauce and lime wedges.
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