Lemongrass Chicken Satays with Indonesian Peanut Sauce
Ingredients
- 4 tbsps fish sauce
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 3 tbsps palm sugar
- ½ tsp turmeric
- 2 lbs boneless skinless chicken breast, cut into 1-inch chunks
- 2 stalks fresh lemongrass white part only, sliced lengthwise
- 2- inch piece fresh ginger thinly sliced
- Wooden skewers soaked in warm water for at least 30 minutes
Instructions
- In a large bowl, whisk together fish sauce, vegetable oil, lime juice, palm sugar, and turmeric, until sugar is dissolved.
- Add chicken pieces with lemongrass and ginger to the marinade and mix well to coat evenly.
- Allow to marinate in the fridge for at least one hour and preferably overnight.
- Remove chicken pieces from marinade and thread chicken onto wooden skewers. Cook on a grill, on a grill pan, or under a broiler over medium heat until chicken is cooked through, about 4 minutes on each side.
- Transfer to a serving platter and serve hot with peanut sauce and sliced cucumbers.
Notes
*I don't have a backyard or balcony to grill anything outdoor, but if I do, my preference would be to cook the satays on a grill over charcoal fire. The flavors are just so much better.
*Palm sugar is also known as "gula melaka" or "gula merah" (I'm not sure why the packaging on mine says "gula kelapa" which translates into coconut candy)
