Neal's Chicken Satay
Author: 
Serves: 22-24 small skewers
 
Adapted from spice n' pans
Ingredients
  • 570g chicken breast
  • Marinade:
  • 1 thumb sized piece of galangal or ginger, peeled
  • 3 cloves garlic, peeled
  • 6 stalks lemongrass
  • 15 small shallots (or 3 large shallots), peeled and chopped in half
  • 1 tbsp kikkoman soy sauce
  • ⅓ cup raw cane sugar
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2.5 tbsp ground coriander
  • 2 tsp baking soda
  • 1.5 tsp salt
  • Serve:
  • Our fave Peanut Sauce
Instructions
  1. Cut chicken into bite size pieces (approximately 1 inch cube).
  2. To make the marinade: first cut off the top and bottom parts of the lemongrass. Bash with the end of the knife.
  3. Place In blender with galangal/ginger, garlic and shallots in the food processor until blended.
  4. Then add the soy sauce, sugar, spices, baking soda and salt and continue to blend untill smooth.
  5. Add marinade to cut chicken. Let it marinade for at least 2 hours (24-48 hours is best).
  6. Preheat oven to 350F. Line a baking tray with parchment paper.
  7. Option 1: Soak skewers for 10 mins. Skewer 3 pieces per stick (or more depending on length of stick).
  8. Cut out small strips of tin foil and wrap the ends of the exposed skewer so they don't burn.
  9. Roast at 350F (180C) for 10 mins *** (see notes)
  10. Turn over and then increase temp to 464F (240C) for another 7-10 mins.
  11. Option 2 (NO skewers): Lay marinated chicken in a single layer on the prepared pan. Bake at 350F (180C) for 25 mins until cooked.
Notes
***Every oven is different. If your chicken skewers seem to be burning, you ca cover the skewers with a sheet of tin foil. All you need to do is lay it on top of the skewers to continue cooking.
Nutrition Information
Serving size: 24 Calories: 48.2 Fat: 0.7g Carbohydrates: 4.6g Sugar: 3.2g Protein: 5.7g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2020/11/09/authentic-singaporean-chicken-satay-gluten-free-oil-free/