Lemongrass sticks make a great alternative to bamboo kebabs and add a lovely lemony flavour. Rather than using chicken pieces, mince the meat and combine with some zingy flavours like sweet chilli and ginger to make it even more delicious. I usually double this recipe if I’m having guests, or making extra for lunchboxes.
You can buy a reasonable peanut sauce, but once you have made your own there is no going back. If serving as a main, adding rice and an Asian green will make this meal a hot favourite.
CHICKEN SATAY WITH PEANUT SAUCE RECIPE
Makes 8 large kebabs
Kebabs
500g chicken mince
½ cup dried breadcrumbs
2 spring onions
1 Tbsp grated ginger
2 tsp fish sauce
1 Tbsp soy sauce
1 Tbsp sweet chilli sauce
½ cup chopped coriander
½ tsp salt
8 lemongrass sticks or kebab sticks
Peanut Sauce
1 tsp peanut oil
2 Tbsp finely chopped onion
1 clove garlic, crushed
1 tsp grated ginger
150ml coconut milk
½ cup crunchy peanut butter
1 tsp brown sugar
1 Tbsp fish sauce
1 tsp soy sauce
1 Tbsp sweet chilli
1. Into a large bowl place the chicken, breadcrumbs, spring onions, ginger, fish sauce, soy sauce, sweet chilli sauce, coriander and salt, mixing well.
2. Divide the mixture into eight. Wrap each piece around a lemongrass stick and refrigerate until ready to cook.
3. To make the sauce, heat the oil in a small pot. Add the onion, garlic and ginger, cooking for a few minutes to soften. Add the milk, peanut butter, sugar, fish sauce, soy sauce and sweet chilli. Slowly heat, stirring while it comes to a simmer. Cook for 5 minutes or until thickened.
4. To cook the satay sticks, heat a frying pan to a medium heat. Spray a little oil and cook, turning for 5 minutes or until cooked through.
5. Serve warm with the peanut sauce.
