Chicken Satay with Peanut Sauce





Our lemongrass is tall and our ginger is lush, so chicken satay skewers were made. These can be made ahead of time and left to marinate, then served on skewers as appetizers or as a meal.

This recipe came from the Food Network Kitchen. I grilled vegetables as a side instead of using the Napa cabbage.


2 T fish sauce
1/4 c lime juice
2 stalks fresh lemongrass (course outer layers removed), chopped
2 T honey
1 T soy sauce
1 T ginger, minced
1/2 dried pepper flakes
4 garlic cloves, minced
1 lb chicken breasts, sliced
2 T vegetable oil
Wooden skewers

Peanut Sauce:
3 T peanut butter
1/4 c coconut milk
2 T fish sauce
2 T chili-garlic sauce
1 T lime juice
1 T honey


Combine all ingredients for the marinade (expect the 2 T oil) and whisk together well. Add your chicken to the marinade, and let sit in the refrigerator for about 2 hours. Next make the peanut sauce. Combine all ingredients and set aside.

When ready to serve, skewer the chicken length-wise. (If you’re using wooden skewers, soak them in water for a couple of hours so they won’t burn.) Brush on the 2 T of oil to the outside of the chicken so they won’t burn. Grill for about 4-5 minutes per side, or until cooked all the way through.

Serve them with the peanut sauce and enjoy!


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