This is a really easy appetizer packed with flavor, and looks impressive, but doesn't require you to pre-soak bamboo skewers, clean the grill or stand over an outdoor BBQ (especially when it's starting to get chilly out there now!).
Just marinate chicken pieces overnight in spices, skewer the next day, and place skewers on a skillet to cook and brown on both sides for a juicy tasty "cheaters version" of chicken satay.
Yields 6 appetizer servings (10-12 skewers)
Ingredient:
- 2.5 lbs boneless skinless chicken thighs cut into 2 inch pieces
- ½ t salt
- ½ t cumin
- 1 t tumeric
- ½ t ginger powder
- ½ t garlic powder
- ½ t curry powder
- 1 t fish sauce
- 1 T soy sauce
- 1 T chopped lemongrass
- 1 t cornstarch
- 1 T oil
- 12 Bamboo Skewers (8 inches)
- Sweet Chili Dipping Sauce or peanut sauce
- green onions for garnish (optional)
Procedures:
1. In a bowl, marinate the chicken thigh pieces overnight with all of the above ingredients (except bamboo skewers and dipping sauces).
2. The next day, thread two pieces of chicken on each bamboo skewer. Place skewers on a nonstick pan and pan fry on medium heat until both sides are browned and chicken is cooked through. (No oil is needed in the pan, as the oil from the marinade and the oil released from the chicken pieces is plenty for the chicken to not stick to the pan.)
3. Serve with a sweet chili dipping sauce (I like the commercially available Mae Ploy or Dragonfly Brand of Sweet Chili Sauce), or a peanut sauce (recipe in Step 5 of Basil Mushroom chicken Lettuce Wraps recipe).