Spicy chicken satay with vegetables and herbs
Votes: 2
Time: 47 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 219, total fat 6 G., saturated fats G., proteins 24 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 219, total fat 6 G., saturated fats G., proteins 24 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Spicy chicken satay with vegetables and herbs - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken thighs without
skin and bones (about 450 g) - 1/3 cup water
- 1/3 cup freshly squeezed lime juice (from about 2-3 limes)
- 3 tablespoons of sugar
- 2 tablespoons fish sauce
- 1 tsp Sambal oelek or other hot chili paste
- 1 crushed clove of garlic
- 1 teaspoon of vegetable oil
- Salt and ground black pepper
- 1 small carrot, finely grated
- Leaves from 1 head of Boston (or Bibb) lettuce
- 1 bunch of fresh mint leaves
- 1 bunch of fresh cilantro
- 1 Kirby cucumber, thinly sliced
- 4 green onions (white and green parts), cut into 2.5 cm pieces
- 8 skewers (if wooden, soak in water for 15 minutes)
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Recipes with similar ingredients: chicken thighs, sambal olek, fish sauce, lime juice, carrot, Boston salad, cucumbers, green onions, garlic, mint, cilantro
Cooking the dish according to the recipe:
- In a small bowl, combine water, lime juice, sugar, and fish sauce and stir until the sugar dissolves. Add the sambal oelek and garlic.
Cut the chicken thighs into 5 cm cubes. In a medium bowl, toss the chicken cubes with about 1/4 cup of the sauce and a teaspoon of vegetable oil. Let sit for 15 minutes. Add a heaping tablespoon of grated carrots to the remaining sauce. - Preheat a grill pan or outdoor grill to medium-high heat. Thread 2-3 chicken pieces onto each skewer and place them on a baking sheet or large plate. Season with salt and pepper.
- Working in batches, cook the satay without turning until browned on one side, about 3 minutes. Flip the skewers and cook the other side until browned and opaque around the edges, about 3 more minutes. Transfer to a large, clean platter.
Place lettuce leaves, mint, cilantro, cucumber, green onions, and the remaining carrots on a satay platter. To serve, remove the chicken from the skewers and wrap each piece in a lettuce leaf, adding herbs and vegetables. Dip the rolls in the sauce.
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