Malaysian Satay Chicken Skewers with Peanut‑Oat Milk Sauce

Ingredients

• 300 g boneless skinless chicken thighs
• 1 tsp turmeric powder
• 2 stalks lemongrass stalks
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 4 skewers
• 3 tbsp peanut butter (smooth)
• 4 tbsp oat milk
• 1 tbsp lime juice
• 1 tsp fish sauce
• ½ tsp ground cumin(optional)
• ¼ tsp chili flakes(optional)

Instructions

1. 1

   Finely mince the lemongrass (white part only), garlic, and combine with turmeric, soy sauce, brown sugar, and vegetable oil in a bowl; add the chicken, coat well, and marinate for 15 minutes.

2. 2

   Thread the marinated chicken onto the skewers, leaving a small gap between pieces for even cooking.

3. 3

   Preheat a grill or grill pan over medium‑high heat; grill the skewers 6‑7 minutes per side, until the chicken is cooked through and lightly charred.

4. 4

   While the chicken cooks, whisk together peanut butter, oat milk, lime juice, fish sauce, cumin (if using), and chili flakes in a small saucepan; gently heat for 3‑4 minutes until smooth and slightly thickened.

5. 5

   Transfer the grilled chicken to a serving plate and serve immediately with the warm peanut‑oat milk dipping sauce.