Vietnamese Chicken or Pork Satay

Vietnamese Chicken or Pork Satay

AuthorJulie

1-2 lb. skinless chicken thighs or pork tenderloin, cut into strips or chunks
2 Tbsp. honey or sugar
1 1/2 Tbsp. fish sauce
1 Tbsp. canola or olive oil
1 Tbsp. lime juice
2-3 garlic cloves, crushed
1 tsp. Sriracha or a pinch of dried red chili flakes

1

Put the chicken or pork in a bowl or ziplock bag; stir together the rest of the ingredients and pour overtop. Marinate for at least an hour, or preferably overnight.

2

Soak bamboo skewers in water for at least 10 minutes to prevent them from burning, and thread the meat onto them, squishing the pieces together.

3

Grill or broil for a few minutes per side, just until cooked through.

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Ingredients

 1-2 lb. skinless chicken thighs or pork tenderloin, cut into strips or chunks
 2 Tbsp. honey or sugar
 1 1/2 Tbsp. fish sauce
 1 Tbsp. canola or olive oil
 1 Tbsp. lime juice
 2-3 garlic cloves, crushed
 1 tsp. Sriracha or a pinch of dried red chili flakes

Directions

1

Put the chicken or pork in a bowl or ziplock bag; stir together the rest of the ingredients and pour overtop. Marinate for at least an hour, or preferably overnight.

2

Soak bamboo skewers in water for at least 10 minutes to prevent them from burning, and thread the meat onto them, squishing the pieces together.

3

Grill or broil for a few minutes per side, just until cooked through.

Vietnamese Chicken or Pork Satay
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