Gingery Chicken Satay with Peanut Sauce Recipe

Light a grill.

In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander, and ground pepper.

Add 2 tablespoons of brown sugar and 1 tablespoon of fish sauce, and process to a fine paste.

Transfer ½ of the seasoning paste to a large bowl.

Add the chicken and toss to coat.

Thread the chicken strips onto the skewers.

Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.

Add the remaining seasoning paste and cook over moderate heat, stirring, for about 1 minute until fragrant.

Add the coconut milk and bring to a boil, stirring.

Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce, and bring to a simmer.

Transfer the sauce to a blender, add the lime juice, and puree until smooth.

Transfer to a bowl.

Grill the chicken skewers over a hot fire for about 5 minutes until lightly charred and cooked through.

Transfer the chicken to a platter or bowl and sprinkle with the cilantro.

Serve with the peanut sauce.