Simple Singapore Chicken Satay with Peanut Sauce
This Chicken Satay makes a great appetizer or a light meal, when served with some crunchy veggies. It's crisp and spicy and it's a perfect choice for a barbecue, a party or a simple weeknight meal.
Cast iron grill pan
- 4 medium chicken breasts boneless, skinless
- 3 tbsp oil
- 2 stalks lemon grass white parts only, chopped finely
- 2 cloves garlic
- 4 large shallots
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 2 tbsp coconut palm sugar or brown sugar or Monkfruit sweetener
- 1 - 2 tbsp water
- 1 cup peanut butter smooth
- 7 oz coconut milk (half a can)
- 1/4 cup coconut aminos (for paleo diet) or tamari soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic
- 1/4 - 1/2 inch knob fresh ginger
- 2 tbsp sweet chili sauce
Slice chicken breasts lengthwise into long narrow strips.
Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
Soak bamboo skewers in water for 2-3 hours or more.
Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.
Note: Cooking time listed does not include time to marinate the chicken.
Calorie count is high because it includes all the peanut sauce, which you may not need.
Calories: 391kcal | Carbohydrates: 16g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 1113mg | Potassium: 572mg | Fiber: 3g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg