Chicken Satay with Peanut Sauce

chilipeppermadness.com

Casey

I'm a home chef living in Orinda, California.

subheading: FOR THE CHICKEN:

1-½ pounds chicken cut into bite-sized pieces

3 to 4 Thai peppers chopped (or use spicy red peppers available to you)

1 shallot chopped

2 stalks lemongrass trimmed and chopped (or use 1 teaspoon lemongrass paste)

3 cloves garlic chopped

1 teaspoon fresh ginger chopped

2 tablespoons fish sauce

¼ cup brown sugar

3 tablespoons soy sauce

2 tablespoons sriracha

1 teaspoon turmeric

1 teaspoon cumin

2 tablespoons chopped cilantro + more for garnish

Spicy chili flakes as desired

Bamboo skewers soaked in water for at least 20 minutes

subheading: FOR THE EASY THAI PEANUT SAUCE:

¼ cup creamy peanut butter use ½ cup for more peanut flavor

2 tablespoons soy sauce

1 tablespoons rice wine vinegar

2 tablespoons chili-garlic sauce

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon lime juice

1 teaspoon cayenne powder or use paprika for a milder heat

1 teaspoon garlic powder or use 1 clove garlic, finely minced or grated

1 teaspoon ginger powder or use 1 teaspoon fresh grated ginger

1 tablespoon water or more as needed for thinning

Note: Ingredients may have been altered from the original.

Directions at chilipeppermadness.com

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