Ingredients Jump to Instructions ↓

  1. 1/4 cup soy sauce

  2. 3 tablespoons vegetable oil

  3. 2 tablespoons fish sauce

  4. 2 teaspoons chopped fresh ginger

  5. 2 teaspoons chopped fresh garlic

  6. 1 teaspoon ground coriander

  7. 1/2 teaspoon red pepper flakes

  8. 2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each 35 to 45 medium (7-inch) bamboo skewers, soaked in water for 15 to 30 minutes Peanut Sauce Chopped peanuts, garnish Cilantro sprigs, garnish

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally. Preheat the grill to medium-high. (Or preheat the broiler.) Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer. In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn. To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature. Yield : 8 to 12 servings


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