Chicken Satay with Peanut Sauce & Sweet Potatoes (Easy Gluten Free Recipe)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This chicken satay with peanut sauce sweet potatoes is an easy gluten free dinner idea to get good food on the table fast!

Confession: I was having a serious chicken satay cravings this week. I just wanted to eat/drink peanut sauce all day ERR day. I was thinking about ordering UBER eats, but had to reign myself in. Man, am I the only one that gets a bill for like $60 for two people?! I guess I’m a sucker for adding on a bunch of things I don’t really need/can’t finish myself so when I can, I make the effort to cook from home and save the difference. Case in point, these chicken satay with peanut sauce & sweet potatoes. OMG. I’m a genius.

Why This Recipe Works

I always have sweet potatoes lying around the house (usually totally forgotten about), so this is an absolutely delicious way to use them up. The combination of a simple homemade peanut sauce, leftover chicken, and easy microwave “baked” sweet potatoes is a hearty and satisfying meal to pull off. I also love this recipe because it’s

• Quick to make: only 35 minutes total!
• High in protein (~23 g per serving)
• Relatively inexpensive to make
• Gluten Free & Paleo

Key Ingredients

Sweet Potatoes- I love using sweet potatoes as the base of this recipe. They make for the perfect little “boat” to hold the ingredients in while incorporating healthy carbohydrates, vitamins, and minerals.

Natural Peanut Butter- I prefer natual peanut butter as it has a more creamy/runny texture, making it perfect to mix in and drizzle over this chicken satay with peanut sauce & sweet potatoes recipe.

Boneless Chicken Breast- Chicken breast is one of my favorite ways to reach my daily protein needs! Chicken breast has roughly 27 g of lean protein per 100 grams!

How To Make This Recipe

Step 1: Preheat oven to 350 F. Place the sweet potatoes in the microwave on a heat proof dish on high for about 8-10 minutes, or until very tender when pricked with a fork. Once cool enough to touch, cut in half lengthwise and scoop out the insides into a bowl, leaving a thin shell around the edges.

Step 2: In a small saucepan heat the coconut oil over medium heat. Add in the garlic and ginger and stir until fragrant, about 1 minute. Add in the peanut butter, broth, tamari, coconut sugar, lime and sesame oil and reduce the heat to low. Stir until very smooth then remove from the heat.

Step 3: Add the chicken, broccoli, snap peas and ¾ of the sauce to the sweet potato flesh, along with a generous pinch each of salt and pepper, to taste.

Step 4: Stuff the sweet potato shells with the mixture, then place them in the oven for about 15 minutes until the skin gets lightly crispy and the mixture warms through.

Step 5: To serve, drizzle with the remaining peanut sauce, add sriracha to taste, and garnish with green onions and crushed peanuts.

Expert Tips

Don’t think you need to be limited to what I used. This recipe is a fantastic way to use up any random little leftovers you’ve got in the house. If you don’t have (or like) chicken, use leftover tofu, beans, beef or pork. If you don’t have broccoli and peas, go with carrots, bell peppers or spinach. If you’re really in a pinch you can even skip the whole homemade sauce step and just use the bottled stuff. Hey, I don’t judge. The important thing is really that you’re getting a balanced meal on the table that you can enjoy with family and friends.

Recipe FAQs

Other Recipes You Might Like

Looking for more delicious gluten free dinner recipes like this chicken satay with peanut sauce & sweet potatoes? Check out some of my favorites below!

• TOFU TACOS WITH PEANUT SAUCE
• PERSIMMON GINGER CHICKEN ONE POT DINNER
• GLUTEN FREE VEGAN CHICKPEA AND CAULIFLOWER SHEET PAN DINNER WITH POMEGRANATE HARISSA GLAZE
• GLUTEN FREE CHICKEN AND BUTTERNUT SQUASH ENCHILADAS

Now, I want to know, what are some of your go-to take out meals that you’d like to see used as inspiration for a healthy homemade dish? What are some of your favourite fast weeknight meals for using up bits and pieces around the kitchen?

Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken

This Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken is an easy gluten free dinner idea to get good food on the table fast!

5 from 3 votes

Print Pin Rate

CourseDinner

CuisineThai

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

Servings4 people

Calories306kcal

AuthorAbbey Sharp

Ingredients

• ▢ 2 large sweet potatoes pricked with a fork
• ▢ 1 tsp coconut oil
• ▢ 1 clove garlic grated
• ▢ 1 tbsp ginger grated
• ▢ ½ cup natural peanut butter
• ▢ ½ cup chicken broth
• ▢ 1 ½ tbsp reduced sodium tamari
• ▢ 1 tsp coconut sugar
• ▢ 2 tbsp fresh lime juice
• ▢ 1 tsp toasted sesame oil
• ▢ 1 cooked skinless boneless chicken breast shredded
• ▢ 1 cup broccoli finely diced
• ▢ ½ cup snap peas thinly sliced

Garnich

• ▢ Sriracha for garnish
• ▢ 2 green onions light green and white parts only, thinly sliced
• ▢ ¼ cup unsalted peanuts crushed

Instructions

• Preheat oven to 350 F.
• Place the sweet potatoes in the microwave on a heat proof dish on high for about 8-10 minutes, or until very tender when pricked with a fork. Once cool enough to touch, cut in half lengthwise and scoop out the insides into a bowl, leaving a thin shell around the edges.
• In a small saucepan heat the coconut oil over medium heat. Add in the garlic and ginger and stir until fragrant, about 1 minute. Add in the peanut butter, broth, tamari, coconut sugar, lime and sesame oil and reduce the heat to low. Stir until very smooth then remove from the heat.
• Add the chicken, broccoli, snap peas and ¾ of the sauce to the sweet potato flesh, along with a generous pinch each of salt and pepper, to taste.
• Stuff the sweet potato shells with the mixture, then place them in the oven for about 15 minutes until the skin gets lightly crispy and the mixture warms through.
• To serve, drizzle with the remaining peanut sauce, add sriracha to taste, and garnish with green onions and crushed peanuts.

Nutrition

Calories306kcalCarbohydrates35gProtein23gFat10gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat3gTrans Fat0.01gCholesterol37mgSodium720mgPotassium799mgFiber7gSugar8gVitamin A16437IUVitamin C35mgCalcium78mgIron2mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.