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Chicken Satay with Peanut Sauce

A scrumptious appetizer popular in many countries.
Course Appetizer
Cuisine Brunei
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4
Calories 532kcal
Author International Cuisine

Ingredients

  • 1 lb Boneless skinless chicken thighs, Cut into strips
  • Soak 12 bamboo skewers in water
  • For the marinade
  • 3 shallots roughly chopped
  • 2 cloves garlic rough chopped
  • 1 inch Ginger rough chopped
  • 1 inch galangal in one piece or 1 teaspoon if in powder form
  • 1 Tablespoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground turmeric
  • 3 Tablespoons sugar
  • 3 Tablespoons palm sugar (jaggerty or brown sugar can be substituted
  • 2 Tablespoons vegetable oil
  • 1 teaspoon salt
  • For the peanut sauce
  • 1 Tablespoon vegetable oil
  • 3 sticks lemongrass finely chopped
  • 3 lime leaves core removed, finely chopped ( lime zest can be substituted)
  • 5 shallots rough chopped
  • 4 cloves garlic rough chopped
  • 1 inch Ginger grated
  • 1 inch galangal brined or 1 teaspoon powder
  • 2 tablespoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground fennel
  • 3 tablespoons chili paste
  • 1/2 cup peanuts roasted and finely chopped
  • 2 tablespoons palm sugar jaggerty or brown sugar can be substituted
  • 3 tablespoons tamarind juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon cilantro chopped

Instructions

  • for the marinade
  • In a food processor or using a mortar and pestle, blend together the shallots, garlic, Ginger and galangal.
  • Fold in the remaining ingredients with a little water as necessary
  • Cook for five minutes and allow to cool.
  • Put the chicken in a container with a lid or a ziploc bag and pour over the chicken.
  • Make sure the chicken is coated all over and refrigerate overnight.
  • For the peanut sauce
  • Heat the oil in a wok or frying pan and add the lemongrass and lime leaves or zest, slowly stir fry for five minutes
  • In meantime in a food processor or using a mortar and pestle grind the shallots, garlic and Ginger to a paste.
  • Add this to the lemongrass and mix with 1 cup of water
  • Add the remaining ingredients except for the cilantro.
  • If using brined galangal remove it before serving and fold in the fresh cilantro.
  • Put the marinated chicken strips on the soaked bamboo skewers
  • BBQ over medium high heat, flipping once and cook until done
  • Serve with peanut sauce and hot sweet and sour pickle
  • Delicious!

Nutrition

Calories: 532kcal | Carbohydrates: 49g | Protein: 33g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1271mg | Potassium: 1012mg | Fiber: 5g | Sugar: 29g | Vitamin A: 133IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 5mg