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    Grilled Chicken Satay with Sweetened Soy Noodles

    Published June 28, 2016. This post may contain affiliate links. Please read my disclosure policy.

    Grilled Chicken Satay with Sweetened Soy Noodles

    I love simple foods, both to make and eat, and this Chicken Satay with Sweetened Soy Noodles is that to the T.  Big flavor, easy to prepare, and something a little different is what I am always on the lookout for.  If my daughter isn’t digging the peanut buttery taste from the chicken I know she’ll at least dig the sweetened soy noodles, which has veggies in it!

    To begin this recipe, I boiled the noodles first and then chilled them.  You can use a rice noodle, udon, soba, you name it, it can be used.  One of the coolest functioning things in our kitchen is our Franke pot filler faucet, which I use literally every day.  Outside of it’s easy use, it looks beautiful with its chrome gooseneck extending arm.  It reminds me of something you would see in a French restaurant somewhere in Paris.   In fact, my wife and I always say that our kitchen looks like a little French café, in other words we’re in love!

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    Because I want to be a responsible parent I have to make sure I get some veggies in there somewhere, so I figured I would hop on the trend bandwagon and slice up some zoodles.  Note that you can’t do this at home, you need a spiralizer to do this.  This is such a great way to use zucchini as most kids don’t really like the flavor, but if you get it to look like a noodle there may be some hope!

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    I also boiled the zoodles just as I did my udon noodles and simply tossed them together once they were finished.  For the sauce I made a really simple sweetened soy sauce consisting of oyster sauce, soy sauce, brown sugar, honey and fish sauce, and simply cooked it down over medium heat until it got thick.  It’s a super easy sauce and super tasty!

    Before you grill the chicken you have to rub it down with spices.  I used a combination of cumin, coriander seeds, turmeric, ginger, salt, pepper and olive oil, rubbed them into the chicken and skewered’em up!  From there it’s time to get these delicious skewers onto a hot grill and cooked up!  It will take about 12 to 14 minutes for the chicken to completely cook, but I advise to not put it on the hottest part of the grill and make sure to keep the grill lid shut so they cook also by indirect heat!

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    The peanut butter sauce is really easy to make as well and goes on after they are grilled or as a dipping sauce.  I personally like basting the chicken after it’s grilled as the peanut butter melts a bit right in to chicken making it even more delicious!

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    Now that everything’s done simple plate it up!  Toss the noodles and zoodles in the sweetened soy sauce and lay the peanut butter smothered chicken skewers over top.  I served it alongside a lemon just in case the chicken is too spicy.

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    If you’d like you can garnish with fresh basil and cilantro, I chose sliced green onions and sesame seeds.  It’s up to you!Enjoy, and don’t forget to check out my friends over at Franke on Social Media at:

    Let's Cook - Chef Billy Parisi

    Grilled Chicken Satay with Sweetened Soy Noodles

    Enjoy these tasty Grilled Chicken Satay with Sweetened Soy Noodles that are extremely easy to make and full of flavor.
    Servings: 4
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes

    Ingredients 

    For the Noodles:

    • 8 ounces of uncooked udon noodles
    • 1 large zucchini cut on a spiralizer to make zoodles
    • 1/3 cup of oyster sauce
    • ¾ cup of soy sauce
    • ½ teaspoon of fish sauce
    • ½ cup of brown sugar
    • 2 tablespoons of honey

    For the Chicken:

    • 2 pounds of chicken breasts cut into 1” pieces
    • ½ tablespoon of ground cumin
    • ½ tablespoon of crushed coriander seeds
    • ½ teaspoon of ground ginger
    • 1 teaspoon of turmeric
    • 3 tablespoons of olive oil
    • Kosher salt and fresh cracked pepper to taste

    For the Peanut Butter Sauce:

    • ½ teaspoon of grated fresh ginger
    • 1 grated clove of garlic
    • 1 cup of coconut milk
    • cups of creamy peanut butter
    • 2 tablespoons of soy sauce
    • ¼ cup of water
    • 2 tablespoons of rice wine vinegar
    • juice of 1 lime
    • ½ cup of canola oil
    • 1 tablespoon of Sriracha or chili garlic paste

    Instructions

    • Preheat the grill to high heat.
    • Noodles: Boil the noodles and zoodles in separate pots of boiling salted water and cook them until they are al dente, or slightly crunchy. Strain and chill
    • Sauce: In a pot simmer together the oyster sauce, soy, fish sauce, brown sugar and honey until it becomes thick like teriyaki sauce. Keep warm.
    • Chicken: Combine all of the ingredients into a large bowl and place the chicken on skewers.
    • Cook the chicken on a hot grill for 12-14 minutes or until light grill marks are formed and the chicken is cooked throughout.
    • Peanut Butter Sauce: Whisk together all of the ingredients until combined and brush the chicken skewers once they are removed from the grill.
    • To Plate: Toss the noodles and zoodles in the warm sweetened soy sauce and serve with the grilled peanut butter chicken skewers.

    Nutrition

    Calories: 1583kcalCarbohydrates: 105gProtein: 86gFat: 96gSaturated Fat: 16gCholesterol: 145mgSodium: 4328mgPotassium: 1778mgFiber: 9gSugar: 48gVitamin A: 68IUVitamin C: 5mgCalcium: 139mgIron: 6mg
    Course: dinner, lunch, Main
    Cuisine: American, Italian
    Author: Chef Billy Parisi