This Almond Butter Satay Chicken recipe is something I make when I want a tasty, filling meal that’s a bit different from the usual dinner.

It’s easy enough for a regular weeknight, but also fancy enough for guests.

What’s really great is how the creamy almond butter sauce makes plain chicken taste amazing. It’s a mix of savory, sweet, and a little spicy, which is super yummy.

Recipe Overview

This dish is all about soft chicken pieces covered in a rich, creamy, and tasty almond butter satay sauce. It has a great mix of flavors and textures.

Imagine it like a fun change from regular peanut satay, but with the special nutty taste of almonds.

You can use it in many ways. Serve it with rice, noodles, or even a fresh salad. It’s good as a snack or a main meal.

The sauce is the main part, making everything taste great with its savory, sweet, and slightly spicy flavor. Everyone loves it!

Ingredients for Almond Butter Satay Chicken

1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup of smooth almond butter
1/4 cup of soy sauce (or tamari if you don’t eat gluten)
2 tablespoons of honey
2 tablespoons of rice vinegar
1 tablespoon of sesame oil
1 tablespoon of fresh ginger, grated (or 1 teaspoon of ground ginger)
2 cloves of garlic, chopped finely
1/2 teaspoon of red pepper flakes (change this based on how spicy you like it)
1/4 cup of water (or more, to make the sauce thinner)
2 tablespoons of vegetable oil
Optional: chopped green onions, sesame seeds, chopped cilantro for topping

Some things to remember about the ingredients: Use smooth almond butter, not the crunchy kind, so the sauce is smooth. You can use soy sauce with less salt if you want.

If you want, you use maple syrup in replacement of honey.

Step-by-Step Instructions

First, get the chicken ready. Cut it into pieces about 1 inch big. This size helps it cook fast and evenly.
Now, let’s make the satay sauce! In a bowl, mix the almond butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, chopped garlic, and red pepper flakes.
Add water to the sauce. Start with 1/4 cup, and add more little by little if you want it thinner. I like it thick enough to cover the chicken, but not too thick.
Heat the vegetable oil in a big pan or wok on medium-high heat. It’s ready when a drop of water sizzles in the pan.
Put the chicken in the hot pan. Don’t put too much chicken in at once, you might need to cook it in parts. We want the chicken to turn brown, not just steam.
Cook the chicken, stirring sometimes, until it’s brown on all sides and cooked all the way. This takes about 7-10 minutes. Cut a piece to check – it should be white inside, with no pink.
When the chicken is cooked, turn the heat to low. Pour the almond butter satay sauce over the chicken.
Stir everything together until the chicken is covered with the sauce. Let it cook for a minute or two, so the sauce gets hot and sticks to the chicken.
That’s it! Serve the Almond Butter Satay Chicken while it’s hot.

Variations & Tips

For more spice, add more red pepper flakes or a bit of cayenne pepper to the sauce. For a sweeter taste, add an extra tablespoon of honey.

You can make this ahead of time. Make the sauce and cook the chicken separately. Keep them in the fridge, then mix and heat them when you’re ready to eat.

You can keep leftovers in a sealed container in the fridge for up to 3 days.

To reheat, warm the chicken and sauce in a pan on low heat, or use a microwave. You might need to add a little water if the sauce is too thick.

Serve this with white rice, brown rice, or quinoa. It’s also good with noodles, like rice noodles or spaghetti. Steamed veggies, like broccoli or green beans, go well with it. For a lighter meal, serve it on fresh greens.

Key Details for Almond Butter Satay Chicken

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4-6 people
Things you’ll need: Big pan or wok, medium bowl, whisk

FAQ

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work great. They have more flavor and stay juicy. Just cook them a bit longer if needed, until they’re fully cooked.

Can I make this without meat or animal products?

Yes! Use firm or extra-firm tofu instead of chicken, cut into pieces. Press the tofu first to get rid of extra water, then cook it the same way. Also, you may use maple syrup instead of honey.

Is this recipe gluten-free?

It can be! Use tamari instead of soy sauce, because tamari usually doesn’t have gluten. Check all the ingredient labels to make sure they’re gluten-free if you need to.

Can I add vegetables?

Yes! Add your favorite veggies, like bell peppers, onions, broccoli, or snap peas. Cook them with the chicken, or cook them separately and mix them in at the end.

My sauce is too thick. What do I do?

If the sauce is too thick, add a little more water, one tablespoon at a time, until it’s how you like it. Mix it well each time you add water.

I don’t have rice vinegar. Can I use something else?

If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar. The taste will be a little different, but it will still work.

Almond Butter Satay Chicken

Tender chicken pieces covered in a rich, creamy, and flavorful almond butter satay sauce. A delightful change from traditional peanut satay, offering a unique nutty taste. Perfect as a snack or main meal, served with rice, noodles, or salad.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Dish

Servings 4 servings

Calories 550 kcal

Ingredients

1.5 pounds of boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup of smooth almond butter
1/4 cup of soy sauce or tamari if you don't eat gluten
2 tablespoons of honey
2 tablespoons of rice vinegar
1 tablespoon of sesame oil
1 tablespoon of fresh ginger grated (or 1 teaspoon of ground ginger)
2 cloves of garlic chopped finely
1/2 teaspoon of red pepper flakes change this based on how spicy you like it
1/4 cup of water or more, to make the sauce thinner
2 tablespoons of vegetable oil
Optional: chopped green onions sesame seeds, chopped cilantro for topping

Instructions

First, get the chicken ready. Cut it into pieces about 1 inch big. This size helps it cook fast and evenly.
Now, let's make the satay sauce! In a bowl, mix the almond butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, chopped garlic, and red pepper flakes.
Add water to the sauce. Start with 1/4 cup, and add more little by little if you want it thinner. I like it thick enough to cover the chicken, but not too thick.
Heat the vegetable oil in a big pan or wok on medium-high heat. It's ready when a drop of water sizzles in the pan.
Put the chicken in the hot pan. Don't put too much chicken in at once, you might need to cook it in parts. We want the chicken to turn brown, not just steam.
Cook the chicken, stirring sometimes, until it's brown on all sides and cooked all the way. This takes about 7-10 minutes. Cut a piece to check – it should be white inside, with no pink.
When the chicken is cooked, turn the heat to low. Pour the almond butter satay sauce over the chicken.
Stir everything together until the chicken is covered with the sauce. Let it cook for a minute or two, so the sauce gets hot and sticks to the chicken.
That's it! Serve the Almond Butter Satay Chicken while it's hot.