Chicken Satay Skewers with Thai Peanut Noodles

This meal very nearly killed us, given that our oven caught on fire the moment I started roasting the vegetables due to a faulty heating component, and I ended up coming down with the flu literally the next day after eating some leftovers (it counts!). Bad luck or not, though, I swear it tasted great. You just have to trust me. 

This recipe makes four servings. 

Chicken Marinade Ingredients:

• 6-8 chicken thighs, boneless and skinless
• ½ can (about 6oz) coconut milk
• ½ can (about 2oz) Thai red curry paste
• 1 tbsp creamy peanut butter
• 1 tbsp light brown sugar
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 tsp garam masala
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp white pepper

Peanut Noodle Ingredients:

• 160z (about 1lb) dried pasta
• 1 cup broccoli
• 2 bell peppers
• 1 tbsp oil
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• ½ can (about 6oz) coconut milk
• ½ can (about 2oz) Thai red curry paste
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp fish sauce
• 1 tsp sesame oil
• 2 tsp lime juice

Directions:

1. In a medium-sized mixing bowl, combine all marinade ingredients except for chicken. Stir well until combined and a thin sauce forms. If your marinade is too thick (it should be about the consistency of a salad dressing), add 1/3 cup water and mix until you reach the thinness you’d like. 
2. Slice chicken thighs into bite-sized pieces, about 1 to 1.5 inches. 
3. Add chicken to marinade, cover with Saran wrap or a lid, and let sit in the refrigerator for 6 hours to overnight. 
4. When your chicken has finished marinading, preheat oven to 425F; preheat grill (to high if indoor) if you are using a grill. 
5. Soak wooden skewers in lukewarm water for 30 minutes. 
6. Chop broccoli crowns into bite-sized pieces, and thinly slice bell peppers. 
7. Toss vegetables with oil, salt, white pepper, and garlic powder, then spread out on a nonstick baking sheet. Bake for 15-20 minutes, or until vegetables have become soft and semi-blackened. 
8. Skewer 3-4 pieces of marinated chicken on each wooden stick and lay across a nonstick baking sheet (if baking) or place on the grill. 
9. Bake or grill chicken for 20-25 minutes, flipping skewers halfway through.
10. In a small saucepan or pot, combine coconut milk, red curry paste, peanut butter, soy sauce, brown sugar, garlic, ginger, fish sauce, and sesame oil. Stir until completely combined. 
11. Bring peanut sauce to a simmer, then reduce to low for 10 minutes. Remove from heat and stir in lime juice.  
12. Cook dried pasta according to package directions. 
13. Combine vegetables, cooked pasta, and peanut sauce together, tossing to ensure everything is completely coated. Serve with skewers and additional peanut sauce to dip as desired. Enjoy!

This recipe reheats well in the microwave, and can be kept in the fridge for up to three days. 

Print Recipe

Chicken Satay Skewers with Thai Peanut Noodles

Course: Main Course

Cuisine: Thai

Servings: 4 servings

Ingredients

Chicken Marinade Ingredients:

• 6-8 chicken thighs boneless and skinless
• ½ can coconut milk about 6oz
• ½ can Thai red curry paste about 2oz
• 1 tbsp creamy peanut butter
• 1 tbsp light brown sugar
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 tsp garam masala
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp white pepper

Peanut Noodle Ingredients:

• 16 oz dried pasta
• 1 cup broccoli
• 2 bell peppers
• 1 tbsp oil
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 6 oz coconut milk
• 2 oz Thai red curry paste
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tbsp garlic minced
• 1 tbsp ginger minced
• 1 tsp fish sauce
• 1 tsp sesame oil
• 2 tsp lime juice

Instructions

• In a medium-sized mixing bowl, combine all marinade ingredients except for chicken. Stir well until combined and a thin sauce forms. If your marinade is too thick (it should be about the consistency of a salad dressing), add 1/3 cup water and mix until you reach the thinness you’d like.
• Slice chicken thighs into bite-sized pieces, about 1 to 1.5 inches.
• Add chicken to marinade, cover with Saran wrap or a lid, and let sit in the refrigerator for 6 hours to overnight.
• When your chicken has finished marinading, preheat oven to 425F; preheat grill (to high if indoor) if you are using a grill.
• Soak wooden skewers in lukewarm water for 30 minutes.
• Chop broccoli crowns into bite-sized pieces, and thinly slice bell peppers.
• Toss vegetables with oil, salt, white pepper, and garlic powder, then spread out on a nonstick baking sheet. Bake for 15-20 minutes, or until vegetables have become soft and semi-blackened.
• Skewer 3-4 pieces of marinated chicken on each wooden stick and lay across a nonstick baking sheet (if baking) or place on the grill.
• Bake or grill chicken for 20-25 minutes, flipping skewers halfway through.
• In a small saucepan or pot, combine coconut milk, red curry paste, peanut butter, soy sauce, brown sugar, garlic, ginger, fish sauce, and sesame oil. Stir until completely combined.
• Bring peanut sauce to a simmer, then reduce to low for 10 minutes. Remove from heat and stir in lime juice.
• Cook dried pasta according to package directions.
• Combine vegetables, cooked pasta, and peanut sauce together, tossing to ensure everything is completely coated. Serve with skewers and additional peanut sauce to dip as desired. Enjoy!