Chicken satay

As an accompaniment to my spring rolls, I decided to make chicken satay. It was pretty easy, and I’ll be making it more often this summer to throw onto the BBQ!

Blend all these ingredients in a food processor:

  • 1/4 cup minced fresh lemongrass
  • 2 shallots OR 1/4 cup purple onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chilies, sliced
  • 1 thumb-size piece ginger, thinly sliced
  • 1/2 tsp. turmeric
  • 2+1/2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. soy sauce
  • 4 Tbsp. fish sauce
  • 6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil

Cut boneless and skinless chicken breasts or thighs into strips, and marinate. Make sure the people you’re cooking for (you know who you are! lol) don’t have an aversion to dark meat if you’re using the clearly superior thighs. Elsewise, they’ll pick at the meat, identify and select the chicken breasts only, and leave a large portion of dark meat for you to consume alone.

Chicken satay marinade

After a few hours, or overnight, skewer them and grill! Now, I was lazy to go grill them on the BBQ so I pan-fried them instead, and they were still delicious!!!

Pan-frying the chicken satay

One of these days, I’ll remake the satay and actually go grill them. But they turned out great pan-fried, and were a tasty accompaniment to the spring rolls! Don’t forget to make a peanut sauce for dipping!

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