Easy Chicken Satay With Peanut Sauce

Summer's in full swing and I'm coaching Lily's softball team. I didn't volunteer for this. The actual coach — a dad named Steve who sells insurance and has the energy of a golden retriever — broke his ankle playing basketball and asked if any parent could fill in. I made the mistake of making eye contact. So now I'm coaching twelve eleven-year-old girls in the finer points of slow-pitch softball, which I know almost nothing about. I played baseball, not softball. The differences are: the ball is bigger, the pitch is underhand, and the girls are terrifying. They are fearless. They run into each other at full speed going after fly balls. They swing for the fences on every pitch. One girl named Jasmine hit a ball that went over the fence and into the parking lot and the team screamed like they'd won the World Series. Lily plays right field, which in youth softball is where you put the kid who's still figuring out which hand the glove goes on. She's not great at fielding. But she's enthusiastic, which counts. She ran after a ground ball on Tuesday that went through her legs and she chased it all the way to the fence and threw it back to the infield with a determination that made me proud even though the runner had already scored. After practice, I brought orange slices and water bottles because that's what softball coaches do. I also brought spring rolls because I'm Bobby Tran and I can't bring food to an event without it being actual food. The girls loved them. Jasmine asked for the recipe. Her mom asked for the recipe. I wrote it on a napkin. Feeding people is my love language and it applies to everyone, including twelve eleven-year-old softball players. Made a quick dinner: ca ri ga — Vietnamese chicken curry. Not the heavy, cream-based curry you get in Indian restaurants — the Vietnamese version is lighter, coconut milk based, with lemongrass, sweet potato, and a yellow curry powder that's more aromatic than spicy. You serve it with baguette for dipping, because the French colonized Vietnam and the one good thing that came out of it was bread. Tyler ate three bowls. He's sixteen in September and eating like he's storing food for winter. The grocery bills, I swear.

After a week of accidental coaching, chasing down runaway softballs, and writing recipes on napkins for eleven-year-olds, I needed something that felt like home but came together fast — something with lemongrass, coconut, and a little heat that reminded me of the food I grew up with. Chicken satay with peanut sauce hits every one of those notes: the marinade is fragrant and aromatic, the grill does the heavy lifting, and the peanut sauce is the kind of thing Tyler will stand over the stove eating with a spoon directly from the pot. I’m not going to pretend this is ca ri ga, but when you’re tired and your kid just chased a ground ball to the outfield fence with pure unhinged determination, you make what you can make and you make it good.

Prep Time: 20 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 4

Ingredients

For the chicken —
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch strips
1/3 cup full-fat coconut milk
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons turmeric powder
1 teaspoon ground coriander
1 stalk lemongrass, tender inner part only, finely minced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Wooden or metal skewers
For the peanut sauce —
1/2 cup creamy peanut butter
1/3 cup full-fat coconut milk
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 teaspoon sriracha (or more to taste)
2 cloves garlic, minced
2–4 tablespoons warm water, to thin as needed
For serving —
Sliced cucumber
Fresh cilantro
Lime wedges
Crushed roasted peanuts

Instructions

Soak skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers can go straight to the grill.
Marinate the chicken. In a large bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, turmeric, coriander, lemongrass, garlic, and ginger. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Make the peanut sauce. In a small saucepan over medium-low heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and garlic. Whisk together until smooth and warmed through, about 3–4 minutes. Add warm water one tablespoon at a time until you reach a pourable consistency. Taste and adjust heat or sweetness as needed. Set aside.
Thread the skewers. Remove chicken from the marinade, shaking off any excess. Thread strips lengthwise onto skewers, about 3–4 pieces per skewer, leaving a small gap between pieces for even cooking.
Grill the chicken. Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill skewers for 4–5 minutes per side, until the chicken is cooked through, slightly charred at the edges, and registers 165°F internally. Do not move them too early — let them release naturally from the grates before flipping.
Serve. Arrange skewers on a platter alongside sliced cucumber, fresh cilantro, and lime wedges. Transfer peanut sauce to a small bowl and top with crushed peanuts. Serve immediately for dipping.

Nutrition (per serving)

Easy Chicken Satay With Peanut Sauce — When the Accidental Softball Coach Needs a Southeast Asian Win