Chicken Satay

🛒 Ingredients

• Chicken Breast 150 g · 165 kcal
• Coconut Milk 50 g · 85 kcal
• Roasted Peanuts (unsalted) 30 g · 170 kcal
• Soy Sauce 20 g · 15 kcal
• Brown Sugar 15 g · 58 kcal
• Turmeric Powder 1 g · 3 kcal
• Coriander Powder 1 g · 4 kcal
• Cumin Powder 1 g · 4 kcal
• Lemongrass 5 g · 5 kcal
• Galangal (or Ginger) 5 g · 4 kcal
• Garlic 5 g · 7 kcal
• Shallots 15 g · 11 kcal
• Tamarind Paste 5 g · 12 kcal
• Red Chili 3 g · 1 kcal
• Lime Juice 5 g · 1 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Cut chicken breast into thin strips or small cubes, about 1-inch thick. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. Prepare the marinade: Blend or finely chop shallots, garlic, lemongrass, galangal, turmeric, coriander, cumin, half of the soy sauce, brown sugar, and a portion of coconut milk until a smooth paste forms.
3. Combine the chicken strips with the marinade in a bowl, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. While the chicken marinates, prepare the peanut sauce: Blend roasted peanuts with remaining coconut milk, soy sauce, brown sugar, tamarind paste, chili, garlic, shallots, and lime juice until smooth. Add a little water if too thick.
5. Thread the marinated chicken strips onto the soaked skewers, leaving a small space between each piece. Preheat your grill or grill pan to medium-high heat.
6. Brush the skewered chicken with a little vegetable oil. Grill the satay for 3-4 minutes per side, turning occasionally, until cooked through and slightly charred.
7. Serve the hot Chicken Satay immediately with the prepared creamy peanut dipping sauce on the side.