STAY FOCUSED. Eye of the tiger.
Moving on to this chicken satay . . .
Whomever came up with the idea of threading pieces of meat on a stick and cooking them over a fire deserves a huge pat on the back. It means I can eat my meat anywhere and bring my messiness with me.
I am no dainty eater. I am Mama Lin’s daughter, after all.
The secret to this chicken satay is marinading. That’s where the chicken gets most of its awesome flavor. We all know now that I’m not the best at prepping food ahead of time. But the flavors of a quick marinade for this chicken doesn’t even compare to the overnight method. The prep for the marinade takes no more than 10 minutes. If I can do it, so can you!
Lemongrass Chicken Satay with Almond Butter Dipping Sauce
- 1 1/2 pounds (675g) thin sliced chicken breasts
- 1/3 cup (80ml) apple cider
- 2 TBS lime juice
- 2 TBS fish sauce
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1/2 tsp dried lemongrass
- 1/2 tsp granulated garlic
- around 20 skewers, soaked in water for 30 minutes
- 3 to 4 TBS olive oil for cooking
Almond Butter Dipping Sauce
- 1/2 cup (120g) almond butter
- 1/2 cup (120ml) full-fat coconut milk
- 3 TBS apple cider
- 1 TBS coconut aminos
- 1/2 tsp sesame oil
- 1/4 tsp granulated garlic
- 1/4 tsp onion powder
- 1/4 tsp salt
- red pepper flakes for garnish, optional
- chopped cilantro for garnish, optional
- You want to start off with pretty thinly sliced chicken breasts. Aim for 1/3-inch thick slices. 1/2-inch slices are okay, but you’ll need to cook the chicken for a few more minutes. Cut each slice of chicken breast into 1-inch wide strips.
- In a medium bowl, mix the apple cider, lime juice, fish sauce, ginger, sesame oil, lemongrass, and garlic together. Add the chicken breasts and cover the bowl with plastic wrap. Refrigerate overnight.
- Take marinated chicken out of the refrigerator. Thread chicken strips through the soaked skewers.
- Heat a large skillet with 1 1/2 to 2 tablespoons of olive oil over medium to medium-high heat. Place about half of the chicken skewers on the skillet. Cook each side for about 3 minutes. If you are working with thicker chicken strips, you’ll want to cook each side for 4 to 5 minutes. Set the first batch of cooked chicken onto a plate to cool. Add another 1 1/2 to 2 tablespoons of oil into the skillet. Place the remaining chicken in the skillet and cook each side for 3 minutes.
- While the chicken is cooking, prepare the dipping sauce. Blend dipping sauce ingredients together until smooth. Top with red pepper flakes, if desired.
- Let the chicken rest for a few minutes before serving. Enjoy with the dipping sauce.
- Refrigerate leftover chicken for 4 to 5 days. Refrigerate dipping sauce for 1 week. The sauce will be thick when it’s refrigerated. Leave it out in room temperature for 15 minutes before using it again or dip the container in a bowl of warm water for 5 minutes.