Chicken Satay & Peanut Sauce

- prepare with Pad Thai

Equipment: skewers, knife and cutting board, mixing bowl, grill pan

1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
1/3 c. coconut milk
1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces
1 tsp. ground turmeric
2 tbsp. fish sauce
2 tbsp. packed brown sugar
2 tbsp. lime juice
2 cloves garlic, chopped
1 shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chili paste

Peanut Sauce

1/2 cup peanut butter
1/3 cup soy sauce
2 tablespoons sesame oil (toasted or dark)
2 tablespoons rice vinegar
2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2–3 tablespoons sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup of water

Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
In a medium bowl, toss turmeric and chicken together to coat.
In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.
Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.

- Serves 4

Filed Under: mains & sauces