| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 chicken breasts, cut into 12 strips (about 450 grams/1 pound)
- 1/2 cup coconut milk (125 milliliters)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 garlic cloves, roughly chopped
- 1 small shallot, thinly sliced
- One 5-centimeter (2-inch) piece fresh ginger, thinly sliced
- 1 stalk lemongrass, thinly sliced
- 1/2 to 1 red bird’s eye chili (or 1/4 to 1/2 teaspoon cayenne)
- 2 teaspoons brown sugar or honey
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon ground coriander
- 1/2 cup cashew butter
- 1/4 cup coconut milk (60 milliliters)
- 2 teaspoons fish sauce
- 1 lime, juiced
- 1 garlic clove, finely minced
- 2 to 3 tablespoons soy sauce
- 2 to 3 teaspoons sriracha
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 1/2 to 1 red bird’s eye chili, thinly sliced, optional
- 1 shallot, thinly sliced
- 2 firm mangoes, peeled and sliced into 1/2-cm (1/4-inch) sticks
- 1 red bell pepper, thinly sliced
- 1/2 cup picked cilantro leaves
- 1/4 cup chopped roasted cashews
- Canola oil, for cooking
- Cilantro leaves, for serving
- Lime wedges, for serving
Instructions
- For the chicken: Place the chicken strips into a bowl or a large zip-top bag. Add in the coconut milk, soy sauce, fish sauce, garlic, shallot, ginger, lemongrass, chili or cayenne to taste, brown sugar or honey, turmeric and coriander and mix everything together until the chicken is well coated. Seal the bag or cover the bowl with plastic and place in the fridge to marinate for at least 2 hours or overnight. While the chicken is marinating, soak 12 wooden skewers in a dish of water on the counter.
- Thread the chicken onto the skewers and set aside at room temperature for 15 minutes. Discard the remaining marinade.
- Meanwhile, for the cashew sauce: Whisk together the cashew butter, coconut milk, fish sauce, lime juice, garlic, soy sauce and sriracha to taste.
- For the mango salad: Stir together lime juice, fish sauce, brown sugar, chili and shallot in a large bowl. Add the mango, red pepper, cilantro and cashews to the bowl and toss to combine.
- Preheat a grill or a cast-iron skillet or grill pan over medium-high heat. Add a few teaspoons of oil to the pan and cook the chicken in batches until golden brown and cooked through to 165 degrees F (75 degrees C), turning the skewers occasionally. Allow the chicken to rest for 5 minutes.
- For serving, scatter the chicken with cilantro and serve with lime wedges, cashew sauce and mango salad.
Reviews
Made this last night. I was amazing!!! Thank you for showing a cashew version!! The whole family loved it I’m going to make it again and again
So Good! The mango salad is the BEST! I marinated the chicken the night before and made the cashew dip and mango salad the next day.
This is really good! Even though the length of the ingredient list is off putting, it is well worth it! Not at all hard to make. We loved it!
This is so good and the colors in the dish are beautiful! Definitely making this again for our friends! Thank you Mary!
Delicious, I will make it again and again. Thank You Mary!
I have always loved satay! But I have never made it. It seemed too much to do but this is so worth it!! The marinade has every flavor I love. The chicken on the grill pan adds great char to the flavor. I will definitely make this again!