Friday, April 2, 2010

Lemongrass Chicken Satay


Someone once said to me that food on a stick always taste better. I think they might be on to something.

I found this recipe on the internet. It was written by Darlene Schmidt. I made the recipe as it was written and it was perfect. I wouldn’t change a thing. It is loaded with flavor.

All the ingredients get placed in a blender which makes it easy to make and easy to clean up. This recipe makes enough marinade for about 5 pounds of chicken. I only made 2 pounds. So I put the extra marinade in the fridge for another go at satay or a stir fry.

I used chicken tenderloins so I didn’t have to cut the chicken. If they aren’t available, use chicken breast or thighs and cut into strips.

Place the chicken strips into a zip lock bag and pour in the marinade. Squish it around and marinate in the fridge overnight.

Don’t forget to soak your wooden bbq sticks in water so they won’t burn while cooking.

1 ½ - 2 pounds chicken breast or thighs, cut into strips

¼ cup lemongrass, fresh or frozen, available in the freezer at your Asian grocer
1 small onion, quartered
2 cloves garlic
1 tumb fresh ginger, cut into small chunks
½ tsp. dried turmeric
1 Tblsp. ground coriander
2 tsp. cumin
3 Tblsp. dark soy sauce
4 Tblsp. fish sauce
5 Tblsp. brown sugar
1 Tblsp. lime juice

Slice the chicken into strips and put in a zip lock bag. Place all the marinade ingredients into a blender and mix until smooth. Pour enough marinade over the chicken to coat all chicken pieces well. Put the extra sauce in the fridge to use later. Seal the bag, squish it around and place in the fridge overnight to marinate.
When ready to cook, slide the pieces onto the wooden skewers. Cook on a bbq or in your oven broiler on the top rack. Serve with Perfect Peanut Sauce (recipe below)

This is a magical sauce that can be used as a dip, sauce or dressing.
If you love peanut sauce you will love this sauce. And if you don’t, you will love this sauce. It’s easy to make and the flavors are perfectly balanced. It’s a versatile sauce that goes with everything from chicken, beef, pork or shrimp to raw and cooked vegetables. It’s also wonderful for transforming hot or cold noodles into a wonderful main or side dish.
*If you want a richer sauce, add ¼ cup of coconut milk.

4 Tblsp. creamy peanut butter
3 Tblsp. soy sauce
3 Tblsp. honey
1 thumb fresh ginger
1 clove garlic
1 tsp. red pepper flakes
2 Tblsp. lime juice
¼ cup water

Place all ingredients into a blender and mix until it is completely smooth.


  1. This is such a wonderful post, and I love that you used Lemongrass stalks for them!!!!!
    Your post makes me so happy every time I visit

    1. Thank you for the lovely compliment! It made me smile. I just stopped by your wonderful blog and I look forward to trying some of your delicious recipes. Have a wonderful day.
      Aloha, Susan