Pei Wei Asian Kitchen Thai Chicken Satays Recipe
Pei Wei’s Thai Chicken Satays are tender, flame-grilled skewers kissed with a smoky char and served with a rich, velvety peanut sauce that turns every bite into a crave-worthy collision of savory, sweet and spice.
Make our Pei Wei Asian Kitchen Thai Chicken Satays Recipe at home. With our Secret Restaurant Recipe your Thai Chicken Satays will taste just like Pei Wei Asian Kitchen.
Photo by insatiablemunch
Pei Wei Asian Kitchen Thai Chicken Satays
A Pei Wei Asian Kitchen Copycat Recipe
To See ALL of Our Pei Wei Asian Kitchen Copycat Recipes – Click HERE
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Pei Wei Asian Kitchen
Pei Wei Asian Kitchen is a fast-casual restaurant chain born out of a desire to bring bold, wok-fired Asian flavors to American diners without the white-tablecloth fuss. Launched in 2000 in Scottsdale, Arizona, Pei Wei was originally developed by P.F. Chang’s as its quicker, more casual offshoot. While the two brands parted ways in 2017, Pei Wei has continued to build its own distinct identity with a focus on made-to-order meals, fresh ingredients, and global recipes, especially inspired by Chinese, Thai, Japanese, and Korean cuisines.
Headquartered now in Irving, Texas, Pei Wei has expanded across the United States and internationally, with restaurants in airports, food courts, and suburban communities. Its open-kitchen concept lets diners see the magic of high-heat wok cooking, which is both a nod to tradition and a mark of its flavor-first philosophy. The menu celebrates both classics and healthier modern spins, including favorites like Honey-Seared Chicken, Mongolian Steak, Spicy Korean BBQ, and Thai Dynamite. For lighter fare, guests can opt for cauliflower rice, lettuce wraps, or sushi rolls.
One standout favorite is their Thai Chicken Satays—chargrilled skewers paired with a creamy peanut sauce that somehow tastes both street-side and sophisticated. Pei Wei has also leaned into customizable bowls and family-style options, catering to varied diets and busy schedules.
Whether you’re craving a quick, hot lunch or a family dinner packed with bold flavors, Pei Wei brings the sizzle of the Asian street market to your table, one wok at a time.
Thai Chicken Satays
Thai Chicken Satays are a beloved staple of Southeast Asian street food, rooted in the vibrant culinary traditions of Thailand and influenced by the satay dishes of neighboring Indonesia and Malaysia. While the satay concept—grilled skewered meat served with a dipping sauce—originated in Indonesia centuries ago, Thai cuisine embraced and redefined it with its own regional flair, most notably through the use of marinated chicken and rich peanut sauce.
Typically, Thai Chicken Satay features thin strips of chicken breast or thigh meat marinated in a fragrant blend of coconut milk, curry powder, turmeric, garlic, and fish sauce. The meat is threaded onto bamboo skewers and grilled over open flames, creating a slight char that perfectly complements the sweet and savory flavors of the marinade. Served with a creamy, spiced peanut sauce and a refreshing cucumber relish (ajat), it’s a dish that’s as much about balance and texture as it is about bold flavor.
You’ll find excellent versions of Thai Chicken Satays across Thailand, especially in Bangkok’s bustling night markets, where the aroma of sizzling skewers fills the air. Internationally, they’ve become a popular appetizer in Thai restaurants around the world, from Los Angeles to London, thanks to their crowd-pleasing appeal and versatility.
Today, modern adaptations are found in restaurants like Pei Wei Asian Kitchen, which serves its satays with signature flair—grilled to order, paired with house-made sauce, and rooted in the same traditions that have made this dish a favorite for generations. It’s street food, elevated—and absolutely irresistible.
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Pei Wei Asian Kitchen Thai Chicken Satays Recipe
Pei Wei’s Thai Chicken Satays are tender, flame-grilled skewers kissed with a smoky char and served with a rich, velvety peanut sauce that turns every bite into a crave-worthy collision of savory, sweet and spice. Make our Pei Wei Asian Kitchen Thai Chicken Satays Recipe at home. With our Secret Restaurant Recipe your Thai Chicken Satays will taste just like Pei Wei Asian Kitchen.
Equipment
- 8 to 10 Bamboo Skewers (6-inch), soaked in water
Ingredients
- Pei Wei Asian Kitchen Spicy Peanut Sauce (See "Spotlight Recipes" below for a Link to this Recipe)
- Pei Wei Asian Kitchen Thai Sweet Cucumber Relish (See the Recipe Box below for this Recipe)
- 1 pound boneless, skinless Chicken Thighs
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoons finely chopped Lemongrass
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1/4 teaspoon Crushed Roasted Chili
- 1/2 cup Coconut Milk
- 1 1/2 tablespoons Light Brown Sugar
- 1 teaspoon freshly squeezed Lime Juice
- 2 teaspoons Fish Sauce
Instructions
- Prepare Pei Wei Asian Kitchen Spicy Peanut Sauce according to the recipe linked to in "Spotlight Recipes" below. Set aside. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use.)
- Prepare Pei Wei Asian Kitchen Thai Sweet Cucumber Relish according to the recipe in the Recipe Box below. Set aside. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use up to 2 days.)
- Trim excess fat from chicken thighs. Slice into 3-inch by 1-inch strips.
- Thread each strip onto a bamboo skewer, weaving through the center for secure placement. Place in a shallow, sealable bowl and set aside.
- Toast coriander and cumin seeds in a dry skillet over medium heat until fragrant.
- Grind with a mortar and pestle or spice grinder.
- In a bowl, combine ground spices, lemongrass, salt, turmeric, chili, coconut milk, brown sugar, lime juice and fish sauce to create the marinade.
- Pour marinade over chicken skewers, coating well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- When ready to cook, heat a grill pan or cast-iron skillet over medium-high heat.
- Grill skewers 3 - 4 minutes per side, basting with reserved marinade, until chicken is cooked through and lightly charred.
- Remove from heat to a place. Set aside and keep warm.
- Discard remaining marinade.
- Serve skewers hot with peanut sauce for dipping and cucumber relish on the side for cooling contrast.
Pei Wei Asian Kitchen Thai Chicken Satays
A Pei Wei Asian Kitchen Copycat Recipe
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Pin this Recipe
Pei Wei Asian Kitchen Thai Sweet Cucumber Relish Recipe
Yield: 1 Bowl
Ingredients
- 4 tablespoons White Vinegar
- 5 ounces Granulated Sugar
- 3/4 cup Water
- 1 tablespoon finely minced fresh Ginger
- 1 Thai Red Chile minced
- 1 medium Cucumber
- 1 tablespoon Toasted Chopped Peanuts
Instructions
- In a bowl, stir vinegar, sugar, water, ginger, and chile until sugar dissolves.
- Peel cucumber and slice into thin rounds.
- Stir cucumber into vinegar mixture and let sit at room temperature for 30 minutes.
- Top with toasted chopped peanuts just before serving.
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Photo of “Satay Chicken and Beef: PappaRich Bankstown. Sydney Food Blog Review” is by insatiablemunch and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “Pei Wei Warren, MI” is by Liza Lagman Sperl and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/deed.en. Thank you, insatiablemunch and Liza. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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