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Vietnamese Cooking: Chicken Satay with lettuce, herbs, peanut sauce and brown rice

Vietnamese Chicken Satay Recipe

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Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course lunch
Cuisine Asian
Servings 2


  • 5 chicken breast / thigh fillets, boneless
  • 1 small onion (shallots) peeled and finely chopped
  • 2 red chilli chopped
  • 2 stalks of lemon grass use the bottom portion only
  • 5 garlic cloves minced
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp honey or agave nector optional
  • salt
  • bamboo skewers soaked in water for 30 minutes before grillings


  • Clean, remove the fat and cut the chicken thighs into 1-inch cubes.
  • Chop and crush the lemon grass in mortar and pestle and dump it into a fresh bowl.
  • Add the chopped chilies, shaloots, garlic and sauces. Stir to mix well. Add honey and check for salt. All the sauce have enough salt in it. Add more if you want.
  • Add the chicken cubes and massage the marinade into the chicken and let it sit in the fridge overnight.
  • Thread the chicken into the skewer as you would do for kebobs. Pre-heat the grill to 300F and grill them 5-8 minutes on each side. Serve hot with peanut sauce, rice, lettuce and herbs (cilantro and mint leaves).
Keyword Chicken Satay
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