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.
Table of contents
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
If you are wanting to prep this recipe in advance, I recommend keeping them unassembled in the refrigerator then heating/assembling when ready to eat!
Sure! I personally haven’t tried using another nut butter, but if you have another kind on hand – go for it!
Absolutely. Just sub the chicken for a plant-based protein like chickpeas or your favorite alternative chicken and then sub chicken broth for vegetable broth.
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
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
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.
Emma says
Wow! These were so incredibly delicious and akin to peanut satay or even pad Thai in flavor.
I swapped the snap peas for just some frozen peas, and used some brown sugar instead of coconut sugar—I don’t usually have it on hand. The left over sauce for drizzling I thinned a bit with water since it does thicken up when it comes off the stove, but SO amazingly delicious!!
Bre says
Whoa, Abbey!!!
This recipe makes a party in my mouth haha!
I left out the coconut sugar and sesame oil (didn’t have in stock) and it turned out so good!
I also topped with cilantro and a little squeeze of lime.
Definitely adding to my recipe book.
Thanks lady!
Cheers,
Bre
Ilka says
This is another one of your fabulous recipes Abbey! Pinning!!
Jill Conyers says
I love sweet potatoes and any food I can stuff. Looks delicious Abbey.
Mikki says
Another amazing recipe! Love the idea of this one. So many different flavors!
dixya @food, pleasure, and health says
i love chicken satay too but never thought of this idea! this sounds really good..
i hear you on Ubereats esp when they keep sending credits to you.
Chrissy says
This looks so fancy but you make it sounds easy!
Jessica @Nutritioulicious says
This sounds delicious! Stuffed potatoes are always such fun and a big hit!
Jodi @ Create Kids Club says
Just when I thought sweet potatoes could not get any better… Looks amazing.
Deborah @ Confessions of a mother runner says
I wonder if I can get my husband and son to eat those!?
Liz @ I Heart Vegetables says
I had two gluten free friends staying with me over the weekend. I’ll have to pass this recipe along because I think they’d love it!
[email protected] says
Ohhhhh Nelly this looks amazing! Sweet Potato and peanut butter, and I can call it a meal! Nice work.