Wayne Gisslen

Chicken Satay

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Preparation info
  • About

    24

    Pieces, 1
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
Marinade:
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Method

  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.

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.