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Mom’s Chicken Satay Pot Stickers with Chili Mint Sauce

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Ingredients for Chicken Satay Pot Stickers:

  • 1 lb ground chicken
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • 2 tbsp minced shallots
  • 3/4 cup chunky peanut butter
  • 1/4 cup brown sugar
  • 2 tbsp Thai hot chili paste
  • 2 tbsp chopped fresh basil (Thai or holy basil if available)
  • 2 tbsp chopped fresh cilantro
  • 1 tsp soy sauce
  • 30 wonton wrappers

Ingredients for Chili Mint Sauce:

  • 1 bottle Thai sweet chili sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 tsp sesame oil
  • 1/4 tsp chopped fresh ginger
  • Chopped scallions for garnish


  1. In a sauté pan, cook the ground chicken with garlic, ginger, and shallots until thoroughly done. Drain any excess fat and liquid.
  2. Stir in peanut butter, brown sugar, chili paste, basil, cilantro, and soy sauce into the chicken mixture. Cook until combined.
  3. Allow the mixture to cool by chilling it in the refrigerator for at least 30 minutes.
  4. Once cooled, spoon about 1 tablespoon of the mixture into the center of a wonton wrapper. Fold the wrapper over into a half-moon shape, sealing the edges with water to secure.
  5. Bring 2 inches of water to a boil in a pot fitted with a steamer basket. Place the pot stickers in the basket and steam for about 10 minutes, until the wrappers become translucent.
  6. Optional: For a crispy finish, after steaming, heat oil in a sauté pan and brown the pot stickers on one side until golden.
  7. For the chili mint sauce, puree the Thai sweet chili sauce, rice wine vinegar, sugar, cilantro, mint, sesame oil, and ginger in a food processor until smooth.
  8. Transfer the sauce to a serving dish and sprinkle with chopped scallions.
  9. Serve the chicken satay pot stickers at room temperature with the chili mint sauce on the side.
  • Author: Lucas Krammes
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