Chicken Satay
I HAVE to diversify my menu. Ever since I started cooking, I always needed to change my menu for many reasons. First, I can’t stand monotony. Having the same recipe over and over would make life so boring. Second, it forces me to balance our diet for a healthy lifestyle. Third, I’m too curious to stick with just one type of cuisine which brings me to challenge myself with foreign recipes.
The first Asian recipe that I started making when I was a novice in the kitchen was Chicken Satay! It was so easy to prepare and the results were quite delicious. Over the years, I modified the recipe with other ingredients, giving my marinade a deeper level of flavor.
This is the kind of food you want to make because of its simplicity. When I had my first Chicken Satay at my girlfriend’s place, I was stunned. She served it with a spicy peanut sauce… well to me back then, it was quite “spicy”. She wanted me to discover a part of her heritage… Indonesia.
It’s fascinating to discover other cultures through their foods. Satay is Indonesia’s national delicacy. Did you know that this Indonesian indigenous dish is quite popular in other countries like Thailand, Singapore, Vietnam as well as in Malaysia?
Although I showcase the chicken in this satay recipe, you can always use other proteins such as pork, beef, lamb, fish, goat and others. When I make my chicken satay, I prefer serving it with Peanut Sauce but nothing is stopping you from serving it with a sweet soy sauce… they are both quite lovely!
If you are looking for a delicious change on your menu, this recipe is an easy one to try. It’s light, flavorful and I’m positive your family will enjoy it…
Bon Appétit!
Check out these other Asian inspired recipes…
– Singapore Noodles
– Dakgangjeong • Sweet & Spicy Crispy Korean Chicken
– Matcha Cheesecake
– Chinese 5 Spice Spare Ribs
– Asian Chicken Salad
– Tuna Tataki with Avocado Slaw
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Chicken Satay
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Ingredients
- 1 can (13.5 oz. / 400ml) coconut milk
- 2 large cloves garlic, pressed
- 1 stalk lemongrass, bruised and sliced tips & tricks
- 1/4 cup red onions, diced
- 1 tbsp. fish sauce
- 1 tsp. red curry paste
- 1 tsp. turmeric
- 1 tbsp. fresh cilantro, chopped tips & tricks
- 2 large chicken breasts, cut into 16 strips
- 16 bamboo skewers, soaked for a few hours
Directions
- In a large bowl, add coconut milk, garlic, lemongrass, onions, fish sauce, red curry paste, turmeric and cilantro; whisk very well.
- Add the chicken strips and toss until well coated. Transfer to the fridge overnight.
- In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
- Preheat the oven to 350ºF.
- Line a baking sheet with foil; set aside.
- Thread on a chicken strip per skewer going back and forth before placing it on the prepared baking sheet.
- When they are all threaded, transfer them to the preheated oven and cook for 15 minutes.
- Turn on the broiler and char them for another 5 minutes.
- Serve immediately with Indonesian Peanut Sauce.
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