Chicken Satay with Peanut Sauce

Instructions

1. Prepare the marinade
   In a large bowl, combine 2 tablespoons vegetable oil, soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, minced garlic, lemongrass, turmeric, and coriander. Mix well until all ingredients are thoroughly combined.
2. Marinate the chicken
   Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally 2-4 hours for more flavor penetration.
3. Make the peanut sauce
   While the chicken is marinating, prepare the peanut sauce. In a medium saucepan over low heat, combine peanut butter, coconut milk, remaining tablespoon of brown sugar, remaining tablespoon of fish sauce, lime juice, and sriracha. Stir constantly until the mixture is smooth and slightly thickened, about 5 minutes. If too thick, add a tablespoon of water at a time until desired consistency is reached. Remove from heat and set aside.
4. Skewer the chicken
   Thread the marinated chicken strips onto the pre-soaked bamboo skewers, weaving the meat back and forth in an S-shape. Place the prepared skewers on a plate, ready for grilling.
5. Grill the satay
   Preheat a grill or grill pan to medium-high heat. Brush the grates with the remaining tablespoon of oil to prevent sticking. Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and slightly charred at the edges.
6. Serve with sauce
   Transfer the grilled satay to a serving platter. Reheat the peanut sauce if needed and pour into a serving bowl. Sprinkle chopped peanuts over the sauce and serve alongside the hot satay skewers.