Lemongrass Chicken Satay with Quick Peanut Sauce

⏱ 50 min · Serves 4

Golden, charred skewers of turmeric-and-lemongrass marinated chicken, served with a glossy peanut sauce you can whisk together in five minutes. Perfect for the grill, but a hot griddle pan works just as well.

Per serving: 615 kcal · 41.0g protein · 21.0g carbs · 42.0g fat

Ingredients

• 600g chicken thigh fillets, cut into 2cm strips
• 2 stalks lemongrass, tough outer layers removed, finely grated
• 3 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 2 tbsp light brown sugar
• 1 tbsp fish sauce
• 150ml coconut milk (from a 400ml tin)
• 1 tbsp vegetable oil
• 12 bamboo skewers, soaked in water 30 min
• For the peanut sauce:
• 100g crunchy peanut butter
• Remaining coconut milk (about 250ml)
• 1 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tsp sriracha or 1 tsp chilli paste
• Juice of 1 lime
• For serving:
• 1 cucumber, cut into chunks
• 1 small red onion, thinly sliced
• Handful coriander leaves
• Lime wedges

Method

1. In a bowl, mix the lemongrass, garlic, ginger, turmeric, ground coriander, brown sugar, fish sauce, 150ml coconut milk and the oil.
2. Add the chicken strips, toss to coat well and marinate for at least 20 minutes (or up to 24 hours in the fridge).
3. Meanwhile make the sauce: warm the remaining coconut milk in a small pan over medium heat, whisk in the peanut butter, soy sauce, sugar and sriracha. Simmer 3-4 minutes until thick and glossy, then stir in the lime juice. Loosen with a splash of water if needed and keep warm.
4. Thread the chicken onto the soaked skewers, weaving each strip in a concertina so it holds together.
5. Heat a barbecue, griddle pan or grill to high. Cook the skewers for 4-5 minutes per side, basting with any leftover marinade for the first turn only, until deeply charred at the edges and cooked through.
6. Rest 2 minutes, then pile onto a platter with cucumber, red onion, coriander and lime wedges, with the peanut sauce alongside for dipping.