Sweet Chili Chicken Satay With Edamame Peanut Salad Sweet Chili Chicken Satay With Edamame Peanut Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

This dish is packed with tons of flavourful chicken and an edamame side salad for added protein that’ll keep hungry stomachs full and happy.

  • Total time 30 minutes
  • Portion size 4 servings



Soak 16 wooden skewers in water for 20 minutes; drain.

Meanwhile, in large bowl, combine chili sauce, oil, vinegar, soy sauce and garlic. Set 1/2 cup aside in separate bowl. Add chicken to large bowl, tossing to coat; let stand for 15 minutes. 

Preheat barbecue to medium-high heat (about 375°F); grease grill.

Thread 1 piece of chicken onto each skewer; discard marinade. Place skewers on grill; close lid and cook, flipping once, until lightly charred and chicken is no longer pink inside, about 4 minutes.

Add green onions, edamame, cilantro (if using) and peanuts to bowl with reserved chili sauce mixture; toss to coat.

Divide salad and skewers among 4 plates. Serve with more chili sauce, if desired, and lime wedges (if using). 

Test Kitchen Tip: Save on prep time by swapping out sliced chicken breast for 450 grams of chicken tenders.


Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 540 mg
  • Sugars 11 g
  • Protein 44 g
  • Calories 534
  • Total fat 28 g
  • Potassium 1008 mg
  • Cholesterol 64 mg
  • Saturated fat 3 g
  • Total carbohydrate 26 g


  • Iron 33
  • Folate 201
  • Calcium 11
  • Vitamin C 19
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Lunch & Dinner

Sweet Chili Chicken Satay With Edamame Peanut Salad