CHICKEN IN SATAY SAUCE RECIPES

Steps:

• Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
• In a medium bowl, toss turmeric and chicken together to coat. 
• In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.
• Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
• Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
• Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side. 
• Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.

Steps:

• 1 Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain and set aside.
• 2 Meanwhile, heat half the oil in a large frying pan or wok over high heat. Add chicken and cook, stirring, for 5–6 minutes. Transfer to a plate.
• 3 Heat remaining oil in pan, then add carrot, capsicum and beans and cook, stirring, for 5–6 minutes. Return chicken to pan, then add noodles, tossing well to combine. Cook for 3 minutes or until vegetables are almost tender.
• 4 Meanwhile, place peanut butter, chilli sauce and 2 tablespoons water in a small bowl, mixing well to combine. Add to pan and cook, mixing to combine, for 2–3 minutes. Divide satay noodles among four bowls and serve garnished with coriander.