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Lemon Grass Chicken Satay with Peanut Sauce and NUTTER BUTTER Crème Variegate

A modern peanut-hoisin sauce made with NUTTER BUTTER Cookies makes it easy to give new dimensions to the traditional Asian flavors found in this banh mi featuring grilled lemongrass chicken meatball satay, pickled veggies and Sriracha mayo.

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Ingredients

5 servings, 3.5 oz. each

  • Pickled Vegetables

  • 5 oz. granulated sugar
  • 4 oz. rice vinegar
  • ½ tsp. kosher salt
  • 3 oz. julienned carrots
  • 1 oz. thinly sliced green bell peppers
  • 1 oz. thinly sliced red bell peppers
  • 2 oz. thinly sliced radishes

  • Peanut Sauce

  • 4 oz. NUTTER BUTTER Crème Variegate
  • 1 Tbsp. coconut milk
  • 1 Tbsp. hoisin sauce
  • 1 tsp. fish sauce
  • 1 tsp. minced lemon grass

  • Chicken Satay

  • 3 Tbsp. vegetable oil, divided
  • 1 Tbsp. Thai style red curry paste
  • 1 Tbsp. tapioca starch
  • 2 tsp. fish sauce
  • 1 tsp. packed light brown sugar
  • ½ tsp. ground black pepper
  • 1 lb. ground chicken (85% lean)
  • 1 Tbsp. minced lemon grass
  • 5 stalks lemon grass

  • Sandwich Assembly

  • 5 Banh Mi rolls (6-inch)
  • 5 oz. sriracha mayonnaise
  • 10 green leaf lettuce leaves
  • 5 cooked Chicken Satay
  • 7½ oz. prepared Peanut Sauce
  • 5 oz. drained Pickled Vegetables
  • 5 tsp. very thinly sliced scallions
  • 15 fresh cilantro sprigs
NUTRITION FACTS

Nutrition per serving

Calories780 Total fat42 gSaturated fat7 gTrans fat0 gCholesterol60 mgSodium1760 mgCarbohydrate76 gDietary fiber4 gProtein25 gVitamin A10 %DVVitamin C15 %DVCalcium8 %DVIron25 %DV
DIRECTIONS
Pickled Vegetables:  

Mix granulated sugar, vinegar and salt in bowl. Add carrots; toss well. Refrigerate at least 1 hour or up to 3 days. Up to 2 hours before serving, stir in peppers and radishes. Refrigerate until ready to use.

For Peanut Sauce:  

Combine all ingredients with a wire whisk until blended. Store chilled until ready to use.

Chicken Satay:  

Whisk 1 Tbsp. oil, curry paste, tapioca starch, fish sauce, brown sugar and black pepper in large bowl until smooth. Add chicken and minced lemon grass. Fold in with rubber spatula or mix with electric mixer fitted with paddle attachment 30 seconds or until mixture holds together. Mixture will be sticky.

Place 3 oz. portions on parchment paper-lined half sheet pan. Refrigerate at least 3 hours or until mixture is very firm.

When ready to use, moisten hands and shape each 3 oz. portion into a log about 6-inches long, or as long as the bread for the sandwich. Shape mixture around a lemon grass stalk, leaving leaves exposed. Refrigerate 30 min.

Heat large sauté pan on high heat. Add remaining 2 Tbsp. oil. Sauté skewers on both sides until lightly browned. (Mixture will flatten slightly). Center of meat will NOT be fully cooked. Refrigerate until ready to use. When ready to serve, grill skewers until charred and chicken is done (170°F).

For each serving:  

Toast 1 roll in 400°F standard oven 3 min. Split lengthwise; spread cut surfaces with 1 oz. sriracha mayonnaise. Place 2 lettuce leaves on bottom half of bread. Remove chicken from lemon grass stalk. Place over lettuce. Drizzle with 1-1/2 oz. Peanut Sauce. Top with 1 oz. Pickled Vegetables, 2 tsp. scallions and 3 sprigs cilantro.

Tips

TIP:

Chicken mixture may be formed, sautéed and grilled without placing around lemon grass stalks. Continue as directed.

TIP:

Serve with a side of ice cream for a tasty dessert.

TIP:

Use sauce as a standalone dipping sauce for meatballs and more.

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