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Chicken Satay with Peanut Sauce, Coconut Rice and Pineapple Daiquiri

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Ingredients: 

Chicken Satay Recipe

400 gram package mini chicken breast fillets (1/2 pound chicken breast tenders)

About 12 wooden skewers, soaked in water for an hour

Satay Marinade:

1/2 cup fresh lemongrass, (about 80 grams or 8 stalks) thinly sliced

4 tablespoons brown sugar

2 shallots OR 1 small onion, thinly sliced

2 teaspoons ginger, minced

2 teaspoons garlic, minced

3 tablespoons soy sauce

2 tablespoons vegetable oil

¼ – 1 teaspoon cayenne pepper, to taste (not pictured)

½ teaspoons dried turmeric

½ teaspoon cumin

4 tablespoons fish sauce (optional) I don’t care for fish sauce, so I don’t use it. But for a truly authentic taste, I would suggest trying it with the fish sauce. (Not pictured)


 

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