Chicken Satay

Chicken Satay


  • Couple of boneless chicken breast, cut into thin strips
  • 1 package Snyder’s of Hanover® Pretzel Rods
  • 1/4 cup minced lemongrass or squeeze type (use 1 Tablespoon)
  • 1 small onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce
  • 4 Tbsp. fish sauce
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil


  1. Preheat oven to 375◦F. Line baking sheet with aluminum foil; lightly coat with cooking spray.

  2. Place all marinade ingredients in a food processor or chopper. Process well.

  3. Taste-test the marinade - you will taste sweet, spicy, and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. Pour into bowl; add chicken. Allow at least 1 hour for marinating, or longer (up to 24 hours).

  4. When ready to cook, thread the marinated chicken onto the Pretzel Rods. Place on prepared baking sheet; bake until chicken is cooked through – about 10 minutes depending on thickness of chicken.

  5. Serve with your favorite dipping sauce.