Name: Chicken Satay
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces -; 1/3 c. coconut milk -; 1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces -; 1 tsp. ground turmeric -; 2 tbsp. fish sauce -; 2 tbsp. packed brown sugar -; 2 tbsp. lime juice -; 2 cloves garlic, chopped -; 1 shallot, chopped -; 1 tbsp. fresh ginger, chopped -; 1 1/2 tbsp. chili paste -; 1/2 c. smooth peanut butter -; 1/4 c. reserved marinade -; 1 tbsp. low-sodium soy sauce -; 1 tbsp. lime juice -; 1 tsp. lime zest -; 1 clove garlic, grated -; 1 tbsp. freshly grated ginger -; 1/4 c. boiling water -; Chopped peanuts, for garnish -; Freshly chopped cilantro, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Satay

1. 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces -

2. 1/3 c. coconut milk -

3. 1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces -

4. 1 tsp. ground turmeric -

5. 2 tbsp. fish sauce -

6. 2 tbsp. packed brown sugar -

7. 2 tbsp. lime juice -

8. 2 cloves garlic, chopped -

9. 1 shallot, chopped -

10. 1 tbsp. fresh ginger, chopped -

11. 1 1/2 tbsp. chili paste -

12. 1/2 c. smooth peanut butter -

13. 1/4 c. reserved marinade -

14. 1 tbsp. low-sodium soy sauce -

15. 1 tbsp. lime juice -

16. 1 tsp. lime zest -

17. 1 clove garlic, grated -

18. 1 tbsp. freshly grated ginger -

19. 1/4 c. boiling water -

20. Chopped peanuts, for garnish -

21. Freshly chopped cilantro, for garnish -

How to cook deliciously - Chicken Satay

1. Stage

Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.

2. Stage

In a medium bowl, toss turmeric and chicken together to coat.

3. Stage

In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.

4. Stage

Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.

5. Stage

Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.

6. Stage

Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.

7. Stage

Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.