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Charred chicken satay skewers with peanut sauce, cucumber, and red onion

Chicken Satay with Peanut Sauce

Turmeric and lemongrass marinated chicken skewers, charred fast over high heat, with a peanut sauce that leans on lime instead of coconut cream.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method

Ingredients
  

  • 600 g chicken breasts about 1.3 lb, cut into long strips
  • 12 bamboo skewers soaked in water 30 minutes
  • 2 tbsp soy sauce for the marinade
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 2 cloves garlic, grated
  • 1 stalk lemongrass, tender core minced or the zest of half a lime
  • 60 ml coconut milk 1/4 cup
  • 3 tbsp natural peanut butter for the sauce
  • 1 tbsp lime juice
  • 1 tbsp soy sauce for the sauce
  • 1 tsp honey
  • 1 tsp sambal oelek or sriracha
  • 1 cucumber, cut in chunks for serving, with raw red onion if you like

Method
 

  1. Slice the breasts into strips about 2 cm wide, cutting on a slight diagonal so they thread into flat ribbons.
  2. Mix the soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, lemongrass, and coconut milk. Toss the chicken in it and refrigerate for 1 hour, or 20 minutes if that is what you have.
  3. Thread the strips onto soaked skewers in a flat ribbon, weaving the skewer through each strip two or three times. Flat skewers cook evenly; bunched ones do not.
  4. Make the sauce: whisk the peanut butter, lime juice, soy sauce, honey, and sambal with hot water, 1 tablespoon at a time, until it pours slowly off a spoon. About 4 tablespoons usually does it.
  5. Heat a grill or grill pan until properly hot. Cook the skewers 2 to 3 minutes per side, until charred in spots and just cooked through. Thin strips overcook fast, so stay close.
  6. Rest 2 minutes and serve with the peanut sauce, cucumber chunks, and raw red onion.