Skillet Chicken Satay

Chicken satay is commonly served with a dipping sauce like a peanut sauce (or peanut dressing) for dipping or pouring over. Where the skewered and grilled version of this recipe makes for great finger food, this skillet version is great as an ingredient in other recipes like rice bowls, salads, quesadillas, etc. and I have a few ideas that you can find below the recipe!

Skillet Chicken Satay

ingredients

• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 2 teaspoons coriander seeds, toasted and ground
• 2 teaspoons cumin seeds, toasted and ground
• 1 teaspoon turmeric, ground
• 1 shallot, finely diced
• 2 cloves garlic, grated
• 1 tablespoon galangal (or ginger), grated
• 2 stalks lemongrass, peeled & chopped (or zest of 1 lemon)
• 1 lime (juice and zest)
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 1 birds eye chili (or 1 tablespoon of sriracha)
• 1 tablespoon oil

directions

1. Marinate the chicken in the mixture of the remaining ingredient, except the oil, for 30 minutes to overnight.
2. Heat the oil in a skillet over medium-high heat before adding the chicken and cooking until golden brown, lightly charred and cooked though, about 10 minutes.

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