Satay

Ingredients

For the Satay:
1 lb chicken breast or thighs, cut into bite-sized cubes
1 tablespoon vegetable oil
Wooden skewers, soaked in water
For the Marinade:
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar or palm sugar
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
For the Peanut Sauce:
1 cup roasted peanuts, unsalted
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar or palm sugar
2 cloves garlic, minced
1 tablespoon tamarind paste (or lime juice)
1-2 red chilies, chopped (adjust to taste)
1/2 cup water (adjust for consistency)
Salt to taste

Instructions

Prepare the Marinade

In a bowl, combine minced garlic, ginger, soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and black pepper.

Add the chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Prepare the Peanut Sauce

In a blender or food processor, combine roasted peanuts, coconut milk, soy sauce, brown sugar, minced garlic, tamarind paste, and red chilies. Blend until smooth.

Add water gradually to achieve desired consistency. Season with salt to taste. Set aside.

Assemble the Satay

Thread the marinated chicken cubes onto the soaked skewers.

Grill the Satay

Preheat a grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.