Lemongrass Gate · Starters

Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Boneless, skinless chicken thighs; 2 whole Lemongrass stalk; 3 clove Garlic; 15 g Fresh ginger; 1 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Turmeric; 1 tbsp Fish sauce; 1 tsp Brown sugar; 180 ml Canned coconut milk; 1 tbsp Neutral oil; 80 g Smooth natural peanut butter; 1 tbsp Soy sauce; 1 whole Lime; 0.5 tsp Red chili flakes; 0.25 tsp Salt; 1 whole Cucumber; 1 tbsp Rice vinegar; 1 tsp Granulated sugar

Strips of chicken thigh rubbed with lemongrass, garlic and warm spices, grilled until the edges char, and served with a coconut peanut sauce and a quick cucumber relish. A shareable starter for the middle of the table.

45 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs600 g
Lemongrass stalk2 whole
Garlic3 clove
Fresh ginger15 g
Ground coriander1 tsp
Ground cumin1 tsp
Turmeric0.5 tsp
Fish sauce1 tbsp
Brown sugar1 tsp
Canned coconut milk180 ml
Neutral oil1 tbsp
Smooth natural peanut butter80 g
Soy sauce1 tbsp
Lime1 whole
Red chili flakes0.5 tsp
Salt0.25 tsp
Cucumber1 whole
Rice vinegar1 tbsp
Granulated sugar1 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts (peanut butter), fish (fish sauce), soy and wheat (soy sauce) and coconut (coconut milk).

Method

Marinate the chicken

Cut the chicken into strips about 2 cm wide. Trim the lemongrass to the pale tender core and mince it. Grate 2 garlic cloves and 10 g of the ginger. Stir them with the coriander, cumin, turmeric, fish sauce, brown sugar, 60 ml of the coconut milk and the oil. Add the chicken, toss, cover and refrigerate for 15 minutes. Wash your hands, knife and board after handling raw chicken.

Make the peanut sauce and relish

Warm the remaining 120 ml coconut milk in a small saucepan over low heat. Whisk in the peanut butter, soy sauce, juice of the lime, the remaining grated garlic and ginger, and the chili flakes. Simmer for 2 minutes, stirring, until smooth and spoonable. Add a splash of water if it is thicker than cream. Slice the cucumber on a diagonal, toss with the rice vinegar, granulated sugar and salt, and set aside.

Grill until safe

Heat a grill pan or the broiler to high and lightly oil the grate or a foil-lined tray. Thread the chicken onto soaked bamboo skewers if you have them, or lay the strips in a single layer. Cook for 3–4 minutes per side, until browned with a few charred edges. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F): check the thickest strip with an instant-read thermometer. Do not return cooked chicken to the plate that held it raw.

Serve

Pile the skewers on a warm plate with the cucumber and the peanut sauce in a small bowl. Serve straight away, while the chicken is still juicy and the sauce is warm.

Thighs stay juicy past 74°C. If the peanut sauce seizes, loosen it with a spoonful of warm water rather than more oil.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.