Chicken Satays On Lemongrass Spears With Peanut Sauce Recipe

Name: Chicken Satays On Lemongrass Spears With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PEANUT SAUCE; 1 cup smooth peanut butter; 1/2 cup low sodium chicken broth; 1/4 cup unseasoned rice vinegar; 3 tablespoons palm sugar or 3 tablespoons dark brown sugar; 2 tablespoons tamari soy sauce; 2 tablespoons fresh ginger, minced; 2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha); 1 teaspoon turmeric; salt and pepper; CHICKEN; 1 1/2 cups sliced shallots (about 10); 1/2 cup unsweetened dried shredded coconut; 1/2 cup fresh cilantro, chopped; 6 garlic cloves, peeled; 3 kaffir lime leaves (double leaf, thinly sliced); 2 serrano chilies, stemmed; 1 inch gingerroot, chopped; 2 tablespoons vegetable oil; 2 lbs boneless chicken thighs (cut into 1-inch pieces); 1 teaspoon salt; 16 stalks lemongrass; vegetable oil cooking spray

Servings: persons

PEANUT SAUCE
1 cup smooth peanut butter
1/2 cup low sodium chicken broth
1/4 cup unseasoned rice vinegar
3 tablespoons palm sugar or 3 tablespoons dark brown sugar
2 tablespoons tamari soy sauce
2 tablespoons fresh ginger, minced
2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha)
1 teaspoon turmeric
salt and pepper
CHICKEN
1 1/2 cups sliced shallots (about 10)
1/2 cup unsweetened dried shredded coconut
1/2 cup fresh cilantro, chopped
6 garlic cloves, peeled
3 kaffir lime leaves (double leaf, thinly sliced)
2 serrano chilies, stemmed
1 inch gingerroot, chopped
2 tablespoons vegetable oil
2 lbs boneless chicken thighs (cut into 1-inch pieces)
1 teaspoon salt
16 stalks lemongrass
vegetable oil cooking spray

1
FOR PEANUT SAUCE: Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.).
2
FOR CHICKEN: Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Saute paste until just brown, about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl.
3
Press 1/4 cup chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk exposed. Repeat with remaining chicken mixture and stalks. (Can be made 2 days ahead. Place on plastic-lined baking sheet, cover, and chill.).
4
Spray grill with nonstick spray and prepare barbecue (medium-high heat). Grill satays until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

1318

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: PEANUT SAUCE, 1 cup smooth peanut butter, 1/2 cup low sodium chicken broth, 1/4 cup unseasoned rice vinegar, and more.

Yes, Chicken Satays On Lemongrass Spears 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.

Chicken Satays On Lemongrass Spears With Peanut Sauce

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