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Chicken Satay Steaks


"This is very simple to make, varying slightly from typical chicken on skewers served with satay sauce. Absolutely fantastic when used to make sandwiches as well. Serve with a crisp green salad, or in buns, slathered with mayo and mustard, lettuce and tomatoes."
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1 h 20 m servings 179 cals
Original recipe yields 6 servings

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  1. In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  2. With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  3. Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Nutrition Facts

Per Serving: 179 calories; 5.1 g fat; 3.8 g carbohydrates; 28 g protein; 68 mg cholesterol; 128 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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My wife and I love this recipe! I decided cook tonight and just had some chicken and looked for a good recipe and come across this recipe. Instead of crushed red pepper which we were out of, I u...

Easy and fast; marinated it for 4 hours. I like all the ingredients, but we just didn't care for the flavor.

yummy and yummy! easy and tasty

As is.. not nearly enough marinade and the chicken didn't seem to pick up enough flavor... Double the marinade and then make some extra to use as sauce on the side. It was moist and easy to make

Good flavor, but a little bland. I cooked it in the crock pot with the marinade. I only used 18 oz chicken, but there didn't seem to be enough marinade, so I will increase it next time.