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Chicken satay skewers on rice noodles

Easy Chicken Satay with Rice Noodles

This easy chicken satay recipe packs a punch with a dipping sauce that is literally finger-licking good! Served with rice noodles in a flavorful sauce, this is sure to be a hit with you and your family.
Course Appetizer
Cuisine Thai
Keyword Chicken satay, thai chicken
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 272kcal
Author Shinta


  • 400 grams Chicken breast skinless
  • Bamboo or metal skewers
  • To make the marinade:
  • 1/3 cup chopped coriander leaves and stalks
  • 2 garlic cloves
  • 1 inch ginger
  • 1/2 red chili
  • 1 red onion chopped
  • 1/2 teaspoon turmeric powder
  • Juice and zest of 1 lime
  • 1 teaspoon soy sauce use a reduced-salt version
  • 1/2 teaspoon fish sauce optional
  • 1/2 teaspoon sugar
  • 3 heaped teaspoons peanut butter I used crunchy PB, but creamy PB is also fine
  • 1 teaspoon olive oil
  • Salt to season

For the rice noodles:

  • 1 packet rice noodles
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1/3 cup honey
  • 1 teaspoon soy sauce
  • 1 minced garlic
  • 1 teaspoon rice vinegar
  • Salt to season

For the dipping sauce:

  • 1 teaspoon peanut butter
  • 1 teaspoon coconut milk
  • Marinade left over after marinating the chicken approximately 1/3 of the marinade will be used for the marination


  • Preheat the oven to 200 C (390 F), and on the stove-top - heat up a pot with with enough water to cook the noodles.

For the chicken skewers:

  • Soak bamboo skewers in water. This prevents the skewers from burning while they bake in the oven.
  • In a food processor or blender, blend all the ingredients listed under 'marinade'.
  • Skewer strips of chicken breast on the skewers and marinate them. You will need just about ⅓ of the marinade for this.
  • Transfer the chicken skewers to the oven and let them grill them at 200 C (390 F) for 15- 17 minutes, flipping the skewers over once in between.

For the rice noodles:

  • Cook the rice noodles as per the instructions on the pack.
  • As soon as the noodles are done, plunge them in cold water to stop cooking.
  • Now prepare the seasoning for the noodles: Heat a saucepan on high heat, add sesame oil, sesame seeds and heat for a minute. Lower the heat and add the honey, soy sauce and minced garlic. Let this cook for a couple of minutes, then add the rice vinegar and give it a good stir.
  • Add the noodles to pan and toss it to coat the noodles well.
  • Add salt to season.

For the dipping sauce:

  • Prepare the dipping sauce by adding the leftover marinade to a mixing bowl, together with the coconut milk and peanut butter.
  • Whisk these together and serve in a bowl.

To serve:

  • Plate up the noodles, top with with chicken skewers and dipping sauce.


Adjust the quantity of ingredients to get the consistency you prefer (for instance, if you like the sauce to be more runny, add more coconut milk).
When skewering the strips of chicken on the skewers, here's a tip that I picked up from Jamie Oliver: lay the chicken breast side by side, flat on the counter. Insert the skewers perpendicularly into the breasts such that each skewer goes into all the breast pieces.
Then slice the pieces, in order to have uniformly-sized chicken pieces on the skewers. Then, score the skewered pieces so that they cook evenly and the marinade is better absorbed.


Calories: 272kcal | Carbohydrates: 30g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 360mg | Potassium: 465mg | Fiber: 1g | Sugar: 26g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg