
How To Make Gingery Chicken Satay with Peanut Sauce
Enjoy the flavors of Asia with this delicious chicken satay, grilled chicken skewers flavored with a ginger-lemongrass paste, topped with a nutty sauce!
Serves:
Ingredients
- 4large shallots
- 4cloveslarge garlic
- 2stalkslemongrass
- 2serrano,or jalapeño chilis
- 2tbspfresh ginger,minced
- 1tbspsoy sauce
- 1tspground coriander
- 1tspfreshly ground pepper
- 3tbsplight brown sugar
- 2tbspAsian fish sauce
- 2lbchicken,skinless, boneless
- 3tbspvegetable oil
- 1cupcoconut milk,unsweetened
- ½cupsmooth peanut butter
- 2tbspfresh lime juice
- 2tbspcilantro,chopped
Instructions
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Light a grill.
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In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander, and ground pepper.
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Add 2 tablespoons of brown sugar and 1 tablespoon of fish sauce, and process to a fine paste.
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Transfer ½ of the seasoning paste to a large bowl.
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Add the chicken and toss to coat.
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Thread the chicken strips onto the skewers.
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Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
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Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
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Add the remaining seasoning paste and cook over moderate heat, stirring, for about 1 minute until fragrant.
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Add the coconut milk and bring to a boil, stirring.
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Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce, and bring to a simmer.
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Transfer the sauce to a blender, add the lime juice, and puree until smooth.
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Transfer to a bowl.
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Grill the chicken skewers over a hot fire for about 5 minutes until lightly charred and cooked through.
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Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
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Serve with the peanut sauce.
Nutrition
- Calories: 666.14kcal
- Fat: 49.06g
- Saturated Fat: 16.35g
- Trans Fat: 0.22g
- Monounsaturated Fat: 20.46g
- Polyunsaturated Fat: 8.93g
- Carbohydrates: 23.81g
- Fiber: 3.27g
- Sugar: 11.32g
- Protein: 36.04g
- Cholesterol: 113.40mg
- Sodium: 741.49mg
- Calcium: 77.02mg
- Potassium: 795.68mg
- Iron: 4.47mg
- Vitamin A: 64.54µg
- Vitamin C: 11.01mg
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