Spicy Chicken Satays with Herbs and Vegetables

  1. Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves.
  2. Stir in the sambal oelek and garlic.
  3. Cut the chicken thighs into 2-inch cubes.
  4. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil.
  5. Set aside for 15 minutes.
  6. Stir a heaping tablespoon of grated carrot into reserved sauce.
  7. Set aside.
  8. Heat a grill pan or outdoor grill to medium-high heat.
  9. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate.
  10. Season with salt and pepper.
  11. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes.
  12. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more.
  13. Transfer to a large clean platter.
  14. Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays.
  15. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce

water, freshly squeezed lime juice, sugar, fish sauce, sambal oelek, clove garlic, chicken, vegetable oil, kosher salt, carrot, mint, fresh cilantro, cucumber, scallions, skewers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-chicken-satays-with-herbs-and-vegetables-recipe.html (may not work)

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