Ingredients Jump to Instructions ↓

  1. 12 Wooden skewers For The Chicken

  2. 2 Fresh lemon grass stems

  3. 2 finely-chopped medium shallots

  4. 2 Garlic cloves - finely chopped

  5. 1 Ginger root - (1/2" long) - peeled, and Finely chopped

  6. 2 teaspoons 10ml Five-spice powder

  7. 2 tablespoons 30ml Soy sauce

  8. 2 tablespoons 30ml Vegetable oil

  9. 1 tablespoon 15ml Honey

  10. 4 Boneless skinless chicken breast halves - (1 1/2 to 2 lbs) Peanut Sauce

  11. 1 tablespoon 15ml Vegetable oil

  12. 1 cup 237ml Skinned shelled raw peanuts

  13. 1/2 cup 31g / 1.1oz Onion - coarsely chopped (medium)

  14. 1 Garlic clove

  15. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  16. 1 teaspoon 5ml Ground ginger

  17. 1 teaspoon 5ml Sugar

  18. 1 tablespoon 15ml Freshly-squeezed lemon juice - or to taste

  19. 1 cup 237ml Hot water Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fill a shallow tray with water and soak the skewers for at least 30 minutes. For the Chicken: In a shallow bowl, combine the lemon grass or shallots, garlic, ginger, five-spice powder, soy sauce, oil and honey and stir to combine. Set aside. Cut the chicken into about 12 long, thin strips, about 1/2-inch thick, add to the marinade and toss to coat. Cover and refrigerate for 1 to 3 hours. For the Peanut Sauce: In a large skillet over medium heat, heat the oil until hot. Add the peanuts and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a food processor or blender and add the onion, garlic, red pepper flakes, ginger, sugar and lemon juice and process until smooth. With the blades running, slowly add just enough hot water to make the sauce pourable. Start by adding just 1/2 cup, then process for a few seconds and adjust accordingly. Taste and adjust the seasoning accordingly. Transfer the sauce to a saucepan. Place over medium heat, stirring frequently, until warmed through. Remove the pan from the heat; cover to keep warm. Preheat the grill. Thread each piece of chicken onto a separate skewer, piercing the chicken strip in several places so the chicken is slightly pleated. Discard the excess marinade. Grill the satay until browned, 2 to 3 minutes. Turn and cook until the other side is browned and the chicken is cooked through, 2 to 3 minutes more. To serve, transfer the satay to a platters and pour the sauce into individual dishes for dipping. Serve immediately. This recipe yields 4 servings.


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