Chicken Satay Bruschetta


  • 1 1/2 lb. boneless, skinless chicken breast
  • 1 Italian baguette (long and skinny)
  • 1 bag shredded carrots
  • 1 bunch scallions, chopped
  • olive oil
  • salt & pepper
  • sriracha sauce

For the Satay Sauce

  • 1/2 c. chicken broth
  • 1/2 c. light coconut milk
  • 2 T. soy sauce
  • 1/2 lime, juiced
  • 2 T. brown sugar
  • 1/2 c. peanut butter
  • 1/4 t. cayenne pepper


  1. Pre-heat the oven to 375 degrees.
  2. Add all the ingredients for the satay sauce into a medium sized bowl and whisk together until smooth.
  3. Place the chicken in an oven safe dish.
  4. Cover the chicken with the satay sauce and top with 1/3 of the chopped scallions.
  5. Cover with foil and bake for 30 minutes.
  6. Take the foil of and bake another 15 minutes until the sauce is browned and bubbling.
  7. Take out and let cool while you toast the bread.
  8. Turn the oven up to 400 degrees.
  9. Slice the baguette into 1/2″ slices and place on a baking sheet.
  10. Brush each slice of bread with olive oil, then season with salt and pepper.
  11. Place in the oven to bake for 10 minutes, then turn and bake for another 5, checking to make sure they don’t get too brown.
  12. While the bread is toasting, dice up the chicken and place into a bowl.
  13. Spoon some of the satay sauce over the diced chicken and stir to coat all the chicken well.
  14. When the toast slices are done, remove from the oven and let cool slightly.
  15. Spread some of the satay sauce on each slice of bread.
  16. Top with shredded carrots, then a spoonful of the diced chicken.
  17. Add the chopped scallions on top and repeat with the rest of the toast slices.
  18. Top with sriracha or serve on the side.


  • Serving Size: 8