chicken satay

Name: Chicken Satay
Prep time: 15 min
Cook time: 20 min
Yield: 16
Cuisine: Asian
Ingredients: 1 can(s) (13.5 oz./400ml) coconut milk; 2 large cloves garlic, pressed; 1 stalk(s) lemongrass, bruised and sliced; 1/4 cup(s) red onions, diced; 1 tablespoon(s) fish sauce; 1 teaspoon(s) red curry paste; 1 teaspoon(s) turmeric; 1 tablespoon(s) fresh cilantro, chopped; 2 large chicken breasts, cut into 16 strips; 16 bamboo skewers, soaked for a few hours

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Francine Lizotte

Surrey South, BC

Updated on Jul 15, 2019

This is a great meal to make this summer on the BBQ. It pairs so well with either peanut sauce or sweet soy sauce...

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Skewed chicken strips on a plate sitting on a beige table mat.

prep time 15 Min

cook time 20 Min

method Bake

yield 16 skewers

Ingredients

1 can (13.5 oz./400ml) coconut milk
2 large cloves garlic, pressed
1 stalk lemongrass, bruised and sliced
1/4 cup red onions, diced
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon turmeric
1 tablespoon fresh cilantro, chopped
2 large chicken breasts, cut into 16 strips
16 bamboo skewers, soaked for a few hours

How To Make chicken satay

Step 1

Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.

Step 2

In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
Step 3

Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and char for another 5 minutes. Serve immediately with peanut sauce.
Step 4

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=vWbeHoa9nJ
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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