Chicken satay
Description
Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.
Ingredients
2 Tablespoon lemon juice 4 Tablespoon ginger (fresh, 2 Tbs roughly chopped, 2 Tbs finely chopped) 2 Teaspoon coriander seed (1 tsp for marinade, 1 tsp for sauce) 1⁄2 Cup parsley (fresh leaves, chopped) 1 Pound chicken breast (fillet, no skin or bones, diced) 1 Tablespoon soy sauce (dark) 1⁄2 Cup roasted peanuts 1 Teaspoon cumin (seeds) 3 shallots (chopped) 3 Clove garlic (peeled) 1 Tablespoon brown sugar 1 1⁄2 Cup coconut milk 2 Tablespoon fish sauce
Instructions
- Place the lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor.
- Pulse until the ingredients are mixed together and the chicken is coarsely chopped.
- Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight.
- Divide the mixture into 8-10 portions and shape them into a flattened sausage form along the skewers.
- Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear.
Satay Sauce
- Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken.
Notes
Serve with the satay sauce, jasmine rice, and romaine lettuce.
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available.
If using wooden skewers, remember to soak them for 30 minutes in cold water before.
The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes.
Bookmark/Search this post with 
Description
Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.
Ingredients
| 2 | Tablespoon | lemon juice |
| 4 | Tablespoon | ginger (fresh, 2 Tbs roughly chopped, 2 Tbs finely chopped) |
| 2 | Teaspoon | coriander seed (1 tsp for marinade, 1 tsp for sauce) |
| 1⁄2 | Cup | parsley (fresh leaves, chopped) |
| 1 | Pound | chicken breast (fillet, no skin or bones, diced) |
| 1 | Tablespoon | soy sauce (dark) |
| 1⁄2 | Cup | roasted peanuts |
| 1 | Teaspoon | cumin (seeds) |
| 3 | shallots (chopped) | |
| 3 | Clove | garlic (peeled) |
| 1 | Tablespoon | brown sugar |
| 1 1⁄2 | Cup | coconut milk |
| 2 | Tablespoon | fish sauce |
Instructions
- Place the lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor.
- Pulse until the ingredients are mixed together and the chicken is coarsely chopped.
- Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight.
- Divide the mixture into 8-10 portions and shape them into a flattened sausage form along the skewers.
- Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear.
Satay Sauce
- Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken.
Notes
Serve with the satay sauce, jasmine rice, and romaine lettuce.
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available.
If using wooden skewers, remember to soak them for 30 minutes in cold water before.
The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes.
World in pictures
Discover international cuisine, food, and wine a picture at a time.
As in chili, add beans to meat casseroles and stews to make the food go further and add variety.
Remarkable
The preparation time given for this recipe does not include marinating time.
Food in Asia
Thai food
The Thai pantry has the ingredients to bring the flavors of Thailand to your kitchen.
Oriental Cooking is a hit with home cooks exploring other cuisines for its simplicity, blend of flavors and easy, quick recipes. Find the Orient in your kitchen.
Prefect rice with easy, step by step instructions to prepare a simple boiled rice.Also tips to prepare it in the microwave, the oven or steaming it. Rice is used in all cuisines and it is essential in Ortienal cooking.
The basic international pantry has< a selection of the basic pantry items millions of home cooks all over the world store.