STREAMING NOW: Siba's Table

Chicken Satays on Lemongrass Spears With Peanut Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These look SO good, but I haven't made them yet. Just got the recipe today.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR PEANUT SAUCE: Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.).
  2. FOR CHICKEN: Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Sauté paste until just brown, about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl.
  3. Press 1/4 cup chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk exposed. Repeat with remaining chicken mixture and stalks. (Can be made 2 days ahead. Place on plastic-lined baking sheet, cover, and chill.).
  4. Spray grill with nonstick spray and prepare barbecue (medium-high heat). Grill satays until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: