Gingery Chicken Satay with Peanut Sauce Recipe

Name: Gingery Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large shallots; 4 large garlic cloves; 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces; 2 serrano or jalapeno chiles, stemmed and seeded; 2 tablespoons minced fresh ginger; 1 tablespoon soy sauce; 1 teaspoon ground coriander; 1 teaspoon freshly ground pepper; 3 tablespoons light brown sugar; 2 tablespoon Asian fish sauce; 2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick; 3 tablespoons vegetable oil; 1 cup unsweetened coconut milk; 1/2 cup smooth peanut butter; 2 tablespoons fresh lime juice; 2 tablespoons chopped cilantro

Servings: persons

4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeno chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro

1
Light a grill.
2
In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper.
3
Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste.
4
Transfer half of the seasoning paste to a large bowl.
5
Add the chicken and toss to coat.
6
Thread the chicken strips onto skewers.
7
Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
8
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
9
Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
10
Add the coconut milk and bring to a boil, stirring.
11
Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer.
12
Transfer the sauce to a blender, add the lime juice and puree until smooth.
13
Transfer to a bowl.
14
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes.
15
Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
16
Serve with the peanut sauce.

906

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 4 large shallots, 4 large garlic cloves, 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces, 2 serrano or jalapeno chiles, stemmed and seeded, and more.

Yes, Gingery 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.

Gingery Chicken Satay with Peanut Sauce

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