Thai Chicken Satay

This recipe comes from here, where you can find a video on how to do it.

1 lb. chicken
½ of a small onion
2 cloves of garlic
1 Tbsp fresh ginger
½ tsp turmeric
1 Tbsp coriander
1 tsp cumin
2 Tbsp soy sauce
2 Tbsp fish sauce
3 Tbsp brown sugar
¼ cup vegetable oil
juice from 1 lime


wooden skewers




Begin by cutting the chicken into thin strips about half an inch wide and two inches long. Coarsely chop the onion, garlic, coriander and ginger and add them to a food processor or blender. Add the turmeric, cumin, soy sauce, fish sauce, brown sugar, vegetable oil, and lime juice to the food processor or blender, and blend these ingredients until they are smooth.



Place the chicken pieces in a large, heavy duty, sealable plastic bag. Pour the marinade over the chicken and seal the bag. Make sure the chicken is well coated and place it in the refrigerator to marinate for at least four hours or as long as overnight.
Before cooking, you will need to soak the skewers in water for at least 20 minutes so that they do not burn. Thread each chicken piece onto the top half of a skewer, leaving the bottom half free as a handle. You can cook the chicken skewers on the grill or under the broiler. You will want to cook them for about ten minutes or so, flipping them halfway through.


Serve the chicken satay with your favorite peanut sauce. Enjoy.

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