Satay Peanut Nyonya with Grilled Chicken
This recipe is best if you can use fresh spices and marinate the chicken overnight. We love the addition of pineapple and roasted peanut. If you like the sauce spicy. add a teaspoon of Madame Chu Sambal Nyonya.
8 to 10 strips chicken tenders (may substitute with tofu, beef or shrimp)
2 tsp turmeric (fresh or powder)
1 tsp lemongrass
1/2 cup of red onion
1/2 cup plain yogurt
1 clove garlic
2 tsp brown sugar
1 tsp salt
2 tbsp cooking oil of choice
Satay Peanut Sauce
2 tbs Madame Chu Satay Peanut Nyonya (Buy Now)
3 tbs water, coconut milk, almond milk or soy milk of choice
1/2 cup of pineapple (fresh or canned)
2 tsp roasted peanuts
1 medium cucumber cut into bite-size chunks
1/2 cup pineapple cut into bite-size chunks
1. Soak about 12 medium-length wooden skewers in water.
2. Cut the chicken tenders into 2 - 3 bite-size pieces.
3. Season the chicken with salt and set aside.
3. Blend the turmeric, lemongrass, onion, garlic, yogurt, and brown sugar into a smooth paste.
4. In an enclosed bag, coat the chicken pieces with the marinade.
5. Remove all air from the enclosed bag and refrigerate the chicken overnight or at least an hour.
6. Thread about 2 to 3 pieces of chicken through the skewer with no gap between.
7. When ready to grill, brush both sides of the satay chicken with some cooking oil
8. Grill the chicken over medium-high heat until done.
Satay Peanut Sauce
1. In a small pot, heat up Madame Chu Satay Peanut with some liquid like water or coconut milk.
2. Remove the pot from heat and add some roasted peanut to the sauce for extra crunch.
3. Pureed or chopped some pineapple and add them to the peanut sauce.
4. Cut the cucumber and any remaining pineapple into bite-size chunks
Serve the peanut sauce over the chicken satay. The tip of the skewer is good for picking up the cucumber or pineapple to dip into the peanut sauce.
Yield 2-3 servings