Recipe by Avondell
"A delicious Asian satay marinade and sauce for chicken and beef. "
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red onion, chopped
garlic cloves, chopped
lemon grass, chopped
1 1/2 teaspoons
salt and black pepper to taste
skinless, boneless chicken breast halves - pounded thin
wooden or bamboo skewers
I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway, why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color :) (It'll wash off!) Lastly I did not pound my chicken, I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly, thanks for posting!
I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce & lime to the marinade. I only marinated the meat for 1 hour. I grilled chicken and skirt beef on my indoor grill and basted the satay skewers with a peanut satay sauce I made. I lived in Singapore for a year and this was close to what I was looking for!!! Its a keeper!!!
I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I loved the taste it gave the marinade. However, it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf, some that adds seasoning, but is never eaten!
My husband LOVES this recipe! (I do too) I use sesame oil instead of peanut (allergies) and when I can't find fresh lemongrass I use powdered. I serve them just as chicken breasts, and they're great! Instead of using some of the marinade as dipping sauce, I make my own, and often grill the remaining marinated onions on my george foreman when the chicken is finished. EXCELLENT RECIPE.
Fabulous flavor, but a bit too salty for my taste. Next time I would not marinate overnight, as I did this time.
didnt have tumeric, used fresh ginger and garlic and one full stock of lemon grass per chicken breast.
next time add a lil peanut butter perhaps or greek plain yogurt and bake...... overall F**king unreal! better then take out Vietnamese and i love that sh*t.....
suggested side : rice or Vermicelli noodle or roasted root veg and onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
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