Chicken satay is a Southeast Asian dish where chicken is marinated, skewered and grilled to perfection! Although I enjoy grilling it’s also possible to make a skillet version where you marinate the chicken in the same way and then instead of grilling it you simply saute it in a skillet! The marinade is quite simple to make and although it has some uncommon ingredients there are easy substitutes and it is so tasty! Chicken satay is commonly served with a dipping sauce like a peanut sauce (or peanut dressing) for dipping or pouring over. Where the skewered and grilled version of this recipe makes for great finger food, this skillet version is great as an ingredient in other recipes like rice bowls, salads, quesadillas, etc. and I have a few ideas that you can find below the recipe!
Skillet Chicken Satay
A quick and easy skillet chicken marinated in an tasty satay sauce that is just packed with flavour!
ingredients
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon turmeric, ground
- 1 shallot, finely diced
- 2 cloves garlic, grated
- 1 tablespoon galangal (or ginger), grated
- 2 stalks lemongrass, peeled & chopped (or zest of 1 lemon)
- 1 lime (juice and zest)
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 birds eye chili (or 1 tablespoon of sriracha)
- 1 tablespoon oil
directions
- Marinate the chicken in the mixture of the remaining ingredient, except the oil, for 30 minutes to overnight.
- Heat the oil in a skillet over medium-high heat before adding the chicken and cooking until golden brown, lightly charred and cooked though, about 10 minutes.
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This dish was interesting.
Two things I'd have liked to know before I made it:
a) How much lemongrass did you actually use? I googled how much of a stalk people usually use, and for two stalks that worked out to be a lot of lemongrass proportional to the other ingredients. As such, it overpowered them a bit in the end result.
b) What did you do with the marinade? It doesn't look like you could get rid of it because it sticks to the chicken, but it doesn't look visible in your photo.
Rebecca: When you peel the lemongrass you will end up using only the very tender part in the centre, about 2 inches long by 1/8 inch thick, about 1 tablespoon once chopped. There will not be a lot of marinade, enough to coat the chicken, and you can add it to the pan and cook it with the chicken or discard any remaining. Enjoy!
Thanks Kevin! Will keep that in mind for next time.