Chicken Satay



U.S. Metric Ingredients
1 stalk 1 stalk Lemongrass
1 tbsp 15 mL Peanut butter
oz 45 g Shallots, chopped fine
tsp 7 mL Brown sugar
1 tsp 5 mL Salt
½ tsp 2 mL Ground cumin
¼ tsp 1 mL Ground coriander
¼ tsp 1 mL Cinnamon
¼ tsp 1 mL Turmeric
1 tbsp 15 mL Oil
lb 720 g Chicken breasts, boneless, skinless, trimmed of all fat
1 pt, or as needed 500 mL, or as needed Indonesian Peanut Sauce



  1. Trim and discard the lower end of the lemongrass. Cut the tender bottom portion of the stalk into paper-thin slices. Discard the top.
  2. Mix the lemongrass, peanut butter, shallots, sugar, salt, spices, and oil into a coarse paste. If necessary, add a few drops of water.
  3. Cut the chicken breast lengthwise into thin strips. You should have about 24 Pieces.
  4. Mix the chicken with the marinade so all pieces are coated. Refrigerate 3 hours.
  5. While the chicken is marinating, soak bamboo skewers in water at least 3 hours to keep them from burning during grilling.
  6. Thread each chicken strip onto a skewer, leaving the top half of the skewer empty so it can be used as a handle.
  7. Grill the chicken skewers about 2 minutes on each side, or until done.
  8. Serve with the sauce for dipping.

Per 1 piece: Calories, 110; Protein, 9 g; Fat, 7 g (55% cal.); Cholesterol, 17.5 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 240 mg.