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Vietnamese Chicken or Pork Satay

Yields1 Serving

 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

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.


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.


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