Easy Thai Satay Chicken

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

2 shallots (cut into quarters)

1/4 cup chopped lemongrass

3 cloves garlic

1 to 2 fresh red chilies or ½–1 teaspoon cayenne

1 inch-long piece galangal or fresh ginger (peeled and thinly sliced)

1 teaspoon minced fresh turmeric or ½ teaspoon dried turmeric

2 teaspoons ground cumin

¼ cup fish sauce

1 tablespoon soy sauce

¼ cup plus 1 tablespoon brown sugar

2 tablespoons vegetable oil

2 pounds boneless (skinless chicken breast or thighs, cut into strips or 2-inch chunks, or use chicken breast tenders)

Wskazówki

Combine all of the ingredients except for the chicken in a food processor and process until smooth (alternatively, slice the shallots thinly and mince the lemongrass, garlic, chilies, galangal or ginger, and fresh turmeric and stir together in a bowl, along with the remaining ingredients.)

In a large bowl, combine the chicken and marinade and stir to coat. Cover and refrigerate for at least one hour and as long as overnight.

Soak bamboo skewers in water for about 30 minutes and heat a grill or grill pan to high heat.

Thread the marinated chicken meat onto the skewers (discard the marinade) and grill for about 4 minutes per side, until cooked through. Serve immediately.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 437 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 9 g
• Cholesterol: 175 mg
• Sód: 1464 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 5 g
• Białko: 66 g