Dairy Farmers of Canada

Chicken Satay with Cream Cheese-Peanut Sauce

Many Canadian white beers are very softly spiced in the brewing process, making them a perfect match for the Asian flavours of this delicious satay.

  • Prep: 20 min
  • Cooking: 7 min
Yields 6 - 8 servings
chicken satay with cream cheese peanut sauce


  • Chicken Satay
  • 1 lb (450 g) boneless chicken breasts cut into small cubes
  • 1 tbsp (15 mL) melted butter
  • 1 tbsp (15 mL) Chinese five-spice powder
  • Cream Cheese-Peanut Sauce
  • 1/2 cup (125 mL) Canadian Cream Cheese at room temperature
  • 3 tbsp (45 mL) peanut butter
  • 2 green onions chopped
  • 1 tbsp (15 mL) soy sauce
  • 1/4 cup (60 mL) boiling water
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Chicken satay

Preheat oven to 450 °F (230 °C).

Form small brochettes by skewering chicken cubes on large toothpicks (used for club sandwiches). Place on a baking sheet lined with parchment paper, brush on melted butter and sprinkle with five-spice powder.

Bake in the oven or on the grill at medium-high heat, 5–7 minutes or until chicken is thoroughly cooked. Midway through cooking, turn the brochettes over.

Cream Cheese-Peanut Sauce

Mix Cream Cheese with other ingredients.

Serve brochettes with hot or cold creamy peanut sauce.


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Nutritional information

Per serving
Energy: 166 Calories
Protein: 15 g
Carbohydrate: 3 g
Fat: 11 g
Fibre: 0.6 g
Sodium: 250 mg

Top 5 Nutrients

(% DV*)
Calcium: 2 % / 27 mg
Niacin: 29 %
Phosphorus: 15 %
Selenium: 38 %
Vitamin B6: 26 %