Thai Chicken Satays with Grilled Baby Bok Choy

If you are already planning your Memorial weekend menus, make sure that Thai Chicken Satays with Grilled Baby Bok Choy are on it. They are meal prep friendly and so delicious plus they are something different than the usual burgers and brats. And the peanut sauce that gets drizzled on everything is pretty much a winner of a veggie dip for the whole summer. Peanut Free and Whole30 modification included.

At a quarter the size of regular Bok Choy, baby bok choy are high on the cute factor plus they are much more sweet and tender than their big brothers.  They are available at Asian grocers, but I have begun to see them more frequently at well stocked grocery stores of all kinds as well as at Trader Joe’s. But, and you can probably guess what I’m going to say…look at your farmers market for them. That is where I got mine because they are in season this time of year, generally May through June or whenever the temps start hitting upper 80s consistently. If you find yourself with more than reasonable meal’s worth, there are other ways to prepare them. You can roast them at 425 degrees in the oven for a deep char should you find yourself with inclement grilling weather, you can stir fry them with garlic and red pepper flakes and they can be used raw in salads.

Thai Chicken Satays with Grilled Baby Bok Choy

Thai Chicken Satays with Grilled Baby Bok Choy

I have never had luck with not burning skewers for Satays, so these are skewerless.  Feel free to use skewers, just make sure they are sturdy and if bamboo or wooden, that you soak them for at least 30 minutes. Meal Prep Notes: You can make prepare the chicken ahead of time and keep refrigerated for up to 24 hours before grilling. Peanut Sauce can be made 1-2 days ahead and stored for several weeks in the fridge so feel free to double the recipe. If you cannot have peanuts, use almond or sunflower butter and add 1 tbsp sesame oil instead. To Make this Whole30, omit coconut sugar and use apple juice concentrate instead.


  • Chicken Ingredients
  • 2 tbsp Thai red curry paste or 1 tbsp curry powder plus 1 tbsp olive oil mixed into a paste

  • 1 cup coconut milk or plain yogurt

  • 1 tbsp coconut sugar or maple syrup

  • 1 lb chicken breasts cut into 1/2″ thick strips

  • Peanut Sauce
  • 1/2 cup peanut butter

  • 1/4 cup very hot water

  • 3 tbsp coconut sugar (or 2 tbsp maple syrup)

  • 2 tbsp coconut aminos

  • 2 tbsp rice wine vinegar

  • Bok Choy Ingredients
  • 4-5 baby bok choy

  • 1 shallot, chopped

  • 3 cloves garlic, minced

  • 2 tbsp coconut aminos

  • 1/4 coconut sugar (or 3 tbsp maple syrup)

  • 1 tbsp rice wine vinegar

  • 1 tbsp sesame oil

  • 1 tbsp toasted sesame seeds and cooked rice (cauliflower or Jasmine) to serve


  • Mix curry paste, brown sugar and coconut milk.  Massage into the chicken and marinate for at least 30 minutes or up to 24 hours.
  • For Peanut Sauce, whisk together peanut butter and hot water. Add remaining ingredients and whisk gently until smooth.
  • Cut each head of baby bok choy in half lengthwise.  Rinse well especially near the core to remove all dirt and sand. Place bok choy, cut side down, on a kitchen towel to get rid of excess water.
  • Whisk shallots through sesame oil together in a small pan and cook over medium heat until boiling and slightly thickened.
  • Preheat grill.  Drain chicken strips and cook over hot grill until cooked through, about 3-4 minutes per side.  Remove from grill and cover with foil to keep warm.
  • Drizzle bok choy with a little oil the sprinkle with salt and pepper.  Grill cut side down for a minute or two until the leaves are slightly charred.  Turn over and grill another minute basting with the sauce.  Remove from grill and drizzle with remaining dressing and sprinkle with sesame seeds.  Serve with chicken, peanut sauce and rice.

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