Chicken Satay With Peanut Sauce Recipe

Name: Chicken Satay With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plump lemongrass stalks, bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths; 2 large shallots, coarsely chopped; 2 large garlic cloves; 1/3 cup light brown sugar; 1 1/2 tablespoons ground coriander; 1 tablespoon ground cumin; 1/2 teaspoon ground turmeric; 2 tablespoons Asian fish sauce; 1 1/2 tablespoons kosher salt; 2 tablespoons canola oil, plus more for grilling; 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces; 1/4 canola oil; 4 medium shallots, thinly sliced (3/4 cup); 2 garlic cloves, thinly sliced; 1 plump lemongrass stalk, bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths; 1 jalapeno, thinly sliced; 1 tablespoon minced fresh ginger; 1 1/2 cups unsalted roasted peanuts; 1/2 cup unsweetened coconut milk; 2 tablespoons light brown sugar; 3 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 tablespoon soy sauce; 1 pinch of crushed red pepper

Servings: persons

3 plump lemongrass stalks, bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
2 large shallots, coarsely chopped
2 large garlic cloves
1/3 cup light brown sugar
1 1/2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons Asian fish sauce
1 1/2 tablespoons kosher salt
2 tablespoons canola oil, plus more for grilling
4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/4 canola oil
4 medium shallots, thinly sliced (3/4 cup)
2 garlic cloves, thinly sliced
1 plump lemongrass stalk, bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
1 jalapeno, thinly sliced
1 tablespoon minced fresh ginger
1 1/2 cups unsalted roasted peanuts
1/2 cup unsweetened coconut milk
2 tablespoons light brown sugar
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 pinch of crushed red pepper

1
In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
2
In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeno and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
3
Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
4
Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.

1560

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 plump lemongrass stalks, bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths, 2 large shallots, coarsely chopped, 2 large garlic cloves, 1/3 cup light brown sugar, and more.

Yes, Chicken Satay With Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Satay With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions