Satay Chicken Tenders
Forget the takeaway! These Satay Chicken Tenders are my easy, family-friendly take on a favourite chicken satay.
Tender chicken is marinated in coconut milk, curry powder and turmeric, then cooked until beautifully golden. Served with a rich and creamy homemade peanut sauce, it’s an easy family friendly dinner that’s packed with flavour.
You can cook the chicken on the barbecue, in a grill pan, a regular frying pan or the oven, making this a versatile recipe for busy weeknights, relaxed weekend meals or casual entertaining.
Serve your Satay Chicken Tenders with steamed rice, steamed vegetables or Asian greens for a delicious meal the whole family can enjoy.
And if easy fakeaway dinners are always popular at your place, be sure to try my Chicken Korma Curry next. It’s mild, creamy and packed with flavour. Another perfect family-friendly alternative to ordering takeaway.
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Why You’ll Love This Recipe
Full of flavour: Coconut milk, curry powder and turmeric give the chicken a deliciously aromatic flavour.
Tender and juicy: Marinating helps keep the chicken tenderloins beautifully moist while cooking.
That creamy peanut sauce: Rich, nutty and perfect for spooning, drizzling or dipping.
Easy to prepare ahead: Marinate the chicken the night before and it will be ready to cook at dinnertime.
Versatile: Serve it with rice, noodles, salad or steamed vegetables.
Family-friendly: Mild, creamy flavours make this a great option for the whole family.
Top Tips
Don’t overcrowd the pan. Cook the chicken in batches if necessary. An overcrowded pan can cause the chicken to steam instead of becoming golden.
Watch the heat. The sugar and coconut milk in the marinade can catch if the pan is too hot. Reduce the heat slightly if the chicken is browning before it has cooked through.
Adjust the sauce consistency. Peanut sauce naturally thickens as it sits. Stir through a splash of coconut milk or warm water before serving if needed.
Check the thickest tenderloin. Chicken pieces can vary in size, so make sure the thickest piece is completely cooked before serving.
Marinate ahead: The longer you marinate, the more tender and flavourful your chicken will be.
Extra sauce? It keeps well in the fridge for up to 5 days — perfect for drizzling over salads or stir-fries.
Serving Suggestions
Serve your Satay Chicken Tenders with:
Steamed jasmine or coconut rice
Rice noodles
Asian-style slaw
Cucumber and carrot salad
Steamed broccolini, bok choy or green beans
Lettuce cups with fresh herbs
Lime wedges and sliced spring onions
Crushed roasted peanuts for extra crunch
For a simple family dinner, add steamed rice, cucumber, carrot and lightly cooked greens.
Variations and Substitutions
Make chicken skewers: Cut chicken breast or thigh into evenly sized pieces, thread onto soaked bamboo skewers and cook on the barbecue or grill pan.
Use chicken thighs: Boneless chicken thighs are a juicy alternative. Cut them into strips or bite-sized pieces and adjust the cooking time as required.
Add some heat: Add chilli flakes, sriracha or finely chopped fresh chilli to the marinade or peanut sauce.
Add extra freshness: Top the finished chicken with coriander and fresh lime wedges.
Make it gluten-free: Use gluten-free soy sauce or tamari and check that the curry powder and peanut butter are also suitable.
Allergy note: This recipe contains peanuts and soy. Always check individual product labels if cooking for someone with food allergies.
Storage and Reheating
Allow leftover chicken and peanut sauce to cool before transferring them to separate airtight containers.
Store in the refrigerator for up to 3 days.
Reheat the chicken gently in the microwave or a covered frying pan until piping hot throughout. Reheat the peanut sauce over low heat, stirring regularly. Add a splash of coconut milk or water if it has become too thick.
The uncooked chicken can be frozen in the marinade for up to 3 months. Defrost it completely in the refrigerator before cooking.
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes. Marinating the chicken overnight will give it even more flavour. Keep it covered in the refrigerator and cook it the following day.
Can I cook Satay Chicken Tenders in the oven?
Yes. Arrange the chicken on a lined baking tray and bake at 200°C conventional or 180°C fan-forced for approximately 15–20 minutes, turning halfway, or until golden and cooked through.
Can I cook them in the air fryer?
Yes. Arrange the tenderloins in a single layer and air fry at 190°C for approximately 10-14 minutes, turning halfway through. Cooking time will vary depending on their size and your air fryer.
Can I make the peanut sauce ahead of time?
Yes. Prepare the sauce up to 3 days ahead and store it in an airtight container in the refrigerator. Reheat gently, adding a little coconut milk or water to loosen it as needed.
Why is my peanut sauce so thick?
Peanut sauce thickens as it cools. Stir through a small amount of warm water or coconut milk until it reaches your preferred consistency.
Satay Chicken Tenders
These Satay Chicken Tenders are juicy, flavour-packed and coated in a rich, creamy peanut sauce. Perfect for busy weeknights or weekend BBQs, they’re simple, delicious and always a crowd-pleaser.
Ingredients
- 1 kg chicken tenderloins
- 400 ml can coconut milk
- ¼ cup brown sugar
- 3 tablespoons soy sauce, light or regular
- 2 tablespoons Keen’s Traditional Curry Powder
- 1 teaspoon ground turmeric
- ¾ cup peanut butter, smooth or crunchy
- 300 ml coconut milk
- 1 tablespoon soy sauce
- Juice of 1 lime
Instructions
- Place the coconut milk, brown sugar, soy sauce, curry powder and turmeric into a large glass bowl or shallow dish. Stir until well combined.
- Add the chicken tenderloins and turn to coat them evenly in the marinade. Cover and refrigerate for at least 2 hours or overnight for even more flavour.
- Drain the chicken, reserving the marinade.
- Pour the marinade into a small saucepan, then add the peanut butter, soy sauce and extra coconut milk.
- Bring to the boil over medium heat, stirring regularly. Reduce the heat to low and simmer for 5 minutes, stirring often, until the sauce is smooth and creamy.
- Remove from the heat and stir through the lime juice.
- If the sauce is too thick, add a splash of coconut milk or warm water until it reaches your preferred consistency.
- Remove the chicken from the marinade, allowing any excess to drip back into the dish to use in the peanut sauce.
- Heat a lightly oiled barbecue plate, grill pan or frying pan over medium-high heat.
- Cook the chicken for 3–4 minutes on each side, or until golden and cooked through. Cook in batches if needed, being careful not to overcook the chicken.
- Serve the chicken tenders with the warm peanut sauce spooned over the top or placed on the side for dipping.
- Enjoy with steamed rice, fresh salad, Asian greens or your favourite vegetables.
Notes
Top Tips
Marinate ahead. Marinate the chicken for at least 2 hours, or overnight for even more flavour.
Cook in batches. Leave space between the tenderloins so they become golden rather than steaming.
Watch the heat. Reduce the temperature if the marinade begins to catch before the chicken is cooked through.
Adjust the sauce. Add a splash of warm water or coconut milk if the peanut sauce becomes too thick.
Try chicken skewers. Thread the tenderloins onto skewers for an easy barbecue meal or appetiser.
Nutrition Facts
Calories
820Fat
57 gSat. Fat
33 gCarbs
29 gFiber
5 gNet carbs
24 gSugar
18 gProtein
56 gSodium
1227 mgCholesterol
128 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
