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Mandarin Ginger Chicken Satay

Urban Accents Chicken Satay Recipe

A recipe for Chicken Satay usually calls for garlic, chiles, sesame oil, ginger, and… and… and…. Minimize the hassle with our simple Mandarin Ginger Dryglaze instead. It’s got the sweet, tangy, aromatic flavors without the long shopping list.


  • For:
  • 4 servings

For Skewers:

For Sauce:

For Garnish

  • roasted, salted peanuts (chopped)
  • cilantro, chopped for garnish (optional)
  • fresno or thai chiles, sliced thin for garnish (optional)
  • fresh lime wedges
  • Preparation: 10 min
  • Cooking: 17 min
  • Ready in: 57 min


To Make Skewers:

  1. In a shallow baking dish, cover bamboo skewers in water to prevent burning on grill. Pre-heat grill when necessary for it to be medium-high heat when skewers are ready.
  2. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer or heavy pan until appx 1/2 inch thick throughout.
  3. Cut chicken into strips and place into a ziploc bag with 1/2 a packet of Mandarin Ginger Dryglaze and 3 tablespoons cooking oil. Massage the bag to coat chicken with oil and seasoning and place in refrigerator for 30 minutes.
  4. After marinating, thread one or two strips onto each soaked skewer. Grill skewers for 3-5 minutes on each side or until chicken reaches 165 degrees inside. Remove from grill, brush with peanut sauce (see below), garnish, and serve with more peanut sauce for dipping.

To Make Peanut Sauce:

  1. Dissolve half packet of Mandarin Ginger Dryglaze in 1/4 cup of hot water.
  2. Whisk together peanut butter, soy sauce, vinegar, dissolved seasoning mixture, and lime juice. Add sriracha to taste.
  3. Serve brushed on cooked chicken skewers and as a dipping sauce.

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