Comments on: Skillet Chicken Satay https://www.closetcooking.com/skillet-chicken-satay/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Wed, 07 May 2025 23:34:58 +0000 hourly 1 https://wordpress.org/?v=7.1.1 By: Spinster https://www.closetcooking.com/skillet-chicken-satay/#comment-171949 Wed, 07 May 2025 23:34:58 +0000 https://www.closetcooking.com/2018/01/23/skillet-chicken-satay/#comment-171949 I made this a month or so ago. It was delicious.

]]> By: Barb https://www.closetcooking.com/skillet-chicken-satay/#comment-146517 Mon, 11 Mar 2024 11:59:37 +0000 https://www.closetcooking.com/2018/01/23/skillet-chicken-satay/#comment-146517 I made this yesterday and it was so delicious. I didn’t have lemongrass so I upped the lemon juice a bit. It was a vey flavourful dish. I served it over rice. Thank you for sharing this recipe.

]]> By: Rebecca https://www.closetcooking.com/skillet-chicken-satay/#comment-66207 Fri, 23 Mar 2018 13:50:56 +0000 https://www.closetcooking.com/2018/01/23/skillet-chicken-satay/#comment-66207 Thanks Kevin! Will keep that in mind for next time.

]]> By: kevin https://www.closetcooking.com/skillet-chicken-satay/#comment-66205 Fri, 23 Mar 2018 11:53:19 +0000 https://www.closetcooking.com/2018/01/23/skillet-chicken-satay/#comment-66205 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!

]]> By: Rebecca https://www.closetcooking.com/skillet-chicken-satay/#comment-66199 Thu, 22 Mar 2018 22:17:54 +0000 https://www.closetcooking.com/2018/01/23/skillet-chicken-satay/#comment-66199 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.

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