A southeast Asian favorite, satays consist of small cubes of meat that are marinated, threaded on skewers and grilled. Here, nuoc cham, a Vietnamese sauce that combines nuoc mam (fish sauce) with other seasonings, is used as both a marinade and dipping sauce for the chicken. Add in lettuce wraps, fresh herbs and veggies for a meal that’s savory, tangy, smoky, spicy and just a little bit sweet.
| Level: | Easy |
| Total: | 47 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 12 min |
| Yield: | 4 appetizer servings |
Ingredients
- 1/3 cup water
- 1/3 cup freshly squeezed lime juice (about 2 to 3 limes)
- 3 tablespoons sugar
- 2 tablespoons fish sauce
- 1 teaspoon sambal oelek or other hot chile paste
- 1 clove garlic, minced
- 4 boneless skinless chicken thighs (about 1 pound)
- 1 teaspoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 small whole carrot, finely grated
- 1 head Boston or Bibb lettuce leaves
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 Kirby cucumber, cut in matchsticks
- 4 scallions (white and green parts), sliced in 1-inch pieces
- 8 skewers (if wood, soak in water for 15 minutes)
Instructions
- Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
- Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
- Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
- Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce
Nutrition Facts
| Calories | 219 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 2 grams |
| Protein | 24 grams |
Reviews
It was just great and very tasty!!