Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 1 tbsp lengkuas (galangal) paste
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the lengkuas paste, garlic, brown sugar, soy sauce, vegetable oil, lime juice, salt, and black pepper.
2. Add the chicken strips to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken strips onto the soaked bamboo skewers.
5. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
6. Serve the chicken satay hot with peanut sauce and cucumber slices.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 4 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 10-12 skewers, serves 4-6 people
Nutritional information:
- Calories per serving: 180
- Fat: 7g
- Carbohydrates: 5g
- Protein: 24g
Substitutions for ingredients:
- Lengkuas (galangal) paste: ginger paste or lemongrass paste
- Soy sauce: tamari or coconut aminos
- Vegetable oil: canola oil or peanut oil
- Brown sugar: honey or maple syrup
- Chicken breast: chicken thighs or shrimp
Variations:
- Add diced pineapple or bell peppers to the skewers for a sweet and savory twist.
- Use beef or pork instead of chicken for a different flavor.
- Make a vegetarian version using tofu or tempeh.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave some space between each piece of chicken for even cooking.
- Serve the chicken satay with peanut sauce and cucumber slices for a refreshing contrast to the spicy marinade.
Storage instructions:
- Store any leftover chicken satay in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken satay in the microwave or on the grill until heated through.
Presentation ideas:
- Arrange the chicken satay skewers on a platter with peanut sauce and cucumber slices for dipping.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or a side salad.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Thai papaya salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Satay is a popular Southeast Asian dish that originated in Indonesia and is now enjoyed throughout the region. It typically consists of marinated meat skewered and grilled over an open flame.
Flavor profiles:
- Lengkuas (galangal) paste adds a spicy, citrusy flavor to the chicken satay, while the brown sugar and soy sauce provide a sweet and savory balance.
Serving suggestions:
- Serve the chicken satay as an appetizer or main dish at a summer barbecue or party.
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Region: Indonesian