Vietnamese-style Satay

Ingredients

While the Indonesian Satay traditionally uses a marinade with soy sauce and spices, the Vietnamese-style Satay incorporates flavors like lemongrass, fish sauce, and lime juice. The peanut sauce is also given a Vietnamese twist with the addition of ingredients like hoisin sauce and chili paste. These adaptations give the dish a unique Vietnamese flair. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) chicken breast, thinly sliced 500g (1.1 lb) chicken breast, thinly sliced
• 2 stalks lemongrass, white parts only, finely chopped 2 stalks lemongrass, white parts only, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60g) peanut butter 1/4 cup (60g) peanut butter
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, fish sauce, lime juice, vegetable oil, brown sugar, turmeric, coriander, cumin, and chili powder. Mix well to make the marinade.
2. 2.
   Add the sliced chicken to the marinade and toss to coat. Allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
3. 3.
   In a small saucepan, combine the coconut milk, peanut butter, hoisin sauce, chili paste, soy sauce, and honey. Cook over low heat, stirring constantly, until the sauce is smooth and well combined. Set aside.
4. 4.
   Preheat the grill or grill pan over medium-high heat.
5. 5.
   Thread the marinated chicken onto the soaked bamboo skewers.
6. 6.
   Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and slightly charred.
7. 7.
   Serve the grilled chicken skewers with the Vietnamese-style peanut sauce on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the white parts for a more tender texture.
• Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preference.
• Peanut butter — Opt for natural peanut butter without added sugar or hydrogenated oils for a healthier option.
• Hoisin sauce — Look for a vegetarian or gluten-free version if needed.
• Chili paste — Adjust the amount of chili paste based on your desired level of spiciness.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• For a vegetarian option, substitute the chicken with tofu or tempeh.
• Serve the Vietnamese-style Satay with a side of fresh cucumber and carrot salad for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of chili paste in the peanut sauce.
• Double the recipe and freeze the extra skewers for a quick and convenient meal option.

Serving advice

Serve the Vietnamese-style Satay as an appetizer or main course. Garnish with chopped peanuts, cilantro, and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the grilled chicken skewers on a platter, drizzle the peanut sauce over the top, and sprinkle with chopped peanuts and cilantro. Serve with lime wedges on the side for squeezing over the skewers.