Lunch: Chicken Satay with Peanut Sauce

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Chicken Satay with Peanut Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 large shallots
2 large cloves garlic
1/3 c. light brown sugar
1 1/2 tbsp. ground coriander
1 tbsp. ground cumin
1/2 tsp. ground turmeric
3 stalk lemongrass
2 tbsp. Asian fish sauce
1 1/2 tbsp. kosher salt
2 tbsp. canola oil
4 lb. skinless, boneless chicken thighs
1/4 canola oil
4 medium shallots
2 clove garlic
1 stalk lemongrass
1 jalapeño
1 tbsp. minced fresh ginger
1 1/2 c. unsalted roasted peanuts
1/2 c. unsweetened coconut milk
2 tbsp. light brown sugar
3 tbsp. fresh lime juice
2 tbsp. Asian fish sauce
1 tbsp. soy sauce
1 crushed red pepper

Instructions

In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt, and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño, and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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