Southeast Asian Spotlight: Chicken Satay Recipe

After rounding off our adventure through Spain with an in-depth look at the unique life and works of Pablo Picasso, we are now headed to Southeast Asia which has gained a reputation as one of the hottest travel destinations, and for good reason. This dynamic and stunning area has much to offer and JNR is excited to voyage to this region for a sales incentive program in the coming months. This group of eleven Countries boasts white sandy beaches, pristine warm water and beautiful cultures unique to each region.  Along with the scattering of World Heritage Sites throughout the land, you may also encounter some of the rare wildlife that inhabits the areas including orangutans, Asian elephants and komodo dragons.

Southeast Asia is made up of Mainland Southeast Asia (Indochina), which includes: Cambodia, Laos, Myanmar (Burma), Thailand and Vietnam, and Maritime Southeast Asia, comprised of Brunei, Malaysia, East Timor, Indonesia, Philippines and Singapore.

A trip to Southeast Asia can involve hiking emerald green mountains, snorkeling through vibrant coral reefs, shopping for tailor-made garments at the silk markets and exploring ancient Buddhist temples.

The people from these regions have gained a reputation as some of the most hospitable in the world. They are always willing to share their rich cultural heritage, whether through an inspiring and elegant dance performance or inviting you into their homes for a feast of enjoyable local delicacies.

Amazing architecture is spread throughout these countries and marks the history of each location. Ancient villages sit atop mountains and fragrant spices waft down busy city streets.

Speaking of spices, we thought we would share this delicious Chicken Satay Recipe with you. This dish utilizes the delicious spices and flavors of star anise, curcuma, kaffir leaves and lemon grass – all local to the regions of Cambodia, Thailand and Vietnam.

Total Time:    1 hr 30 min

Prep:     1 hr 15 min

Cook:    15 min approx.

Yield:    4 servings

Level:    Medium


  • 2 lbs Boneless, Skinless Chicken Breasts (cut into small strip)
  • 4 tbl Peanut Oil
  • 2 tbl Dry Sherry
  • 2 tsp Lemongrass Powder
  • 2 Garlic Cloves
  • 1 tbl Curry Powder
  • 2 tsp Satay Powder
  • ½ tsp Minced Dry Red Chili Pepper (or a few shakes of chili powder)
  • 2 tbl Brown Sugar


  • In a food processor or blender, combine the oil, sherry, lemongrass powder, garlic, curry powder, satay powder, chili pepper and brown sugar.
  • Process until smooth.
  • Pour mixture over chicken strips, toss gently to coat the pieces, and marinate for 1 hour or longer in the refrigerator.
  • Soak 16 wooden skewers in water for 15 minutes.
  • Carefully insert skewers into chicken lengthwise.
  • Oil the grill.
  • On a closed grill over medium hot coals, grill chicken, turning once until cooked through. Serve immediately.

If you would like more information on how to experience the wonders and delights of Southeast Asia through an incentive program with JNR Incorporated please email We cannot wait to send our team and clients to this region for the trip of a lifetime.

By JNR Incorporated

Written by Stephanie Thomas


JNR Incorporated is a results-based, globally recognized leader that specializes in creating custom travel, event, prepaid card and merchandise programs that motivate, engage and inspire the employees, customers and channel members of our clients. We have over 30 years of experience working with Fortune 500 companies of many diverse industries. Our programs are tailored to fit the specific needs of marketing, sales, management and human resource professionals. The unique solutions we apply are measurable and proven to increase performance, loyalty and revenues.

A Fun Pho Recipe…Just Add Lobster

One of the things that I absolutely love about working at JNR is the unique opportunity that I have to dream up clever gift ideas for program participants on a daily basis. Every day I seem to learn something new about a different culture from around the world.

This was the case when I began researching ideas for a sales incentive program that would send our client’s top salespeople to Vietnam and Cambodia. My task was to select promotional teaser items that would be sent out to program participants to keep them motivated to continue selling and competing for the top prize. Both nations have such rich heritages and histories, so it has been a truly exciting and enjoyable program to work on.

Pho was repeatedly coming to my mind when thinking about Vietnam. To celebrate the amazing Vietnamese noodle soup, I wanted to pass along a recipe that I inadvertently found that combines it with greatest food (in my humble opinion) to exist: lobster.

I give you a Lobster Pho recipe courtesy of my favorite Italian chef Emeril Lagasse and the Food Network:

Total Time:                    1 hr 10 min

Prep:                20 min

Cook:                50 min

Yield:             4 servings

Level:            Intermediate



Lobster Broth:

  • 1 tablespoon peanut oil
  • 2 cups sliced yellow onions
  • 2 tablespoons chopped lemongrass
  • 2 teaspoons chopped cilantro leaves
  • 2 cloves garlic, peeled and smashed
  • 2 pounds lobster bodies and shells
  • 1 star anise pod
  • 8 cups water
  • 2 carrots, thinly sliced
  • 1 1/2 tablespoons chopped fresh gingerroot
  • 1 cinnamon stick, broken in 1/2
  • 2 tablespoons whole black peppercorns


To Assemble the Pho:

  • 12 ounces rice vermicelli noodles
  • 3 tablespoons fish sauce
  • 3/4 pound chopped lobster meat, from the tails and claws
  • 1 cup thinly sliced green onion, white and green parts
  • 2 cups bean sprouts
  • 1/2 cup chopped fresh cilantro leaves
  • 2 small green chiles, sliced
  • 2 small red chiles, sliced
  • Lime wedges, for garnish
  • Mint, for garnish
  • 1 cup bean sprouts, for garnish


In a large non-tick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the lemongrass, cilantro root and garlic and cook for 30 seconds. Add the lobster bodies, star anise, water, carrots, ginger, cinnamon and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Remove stock from the stove and strain through a fine strainer. Place in a new stockpot and bring to a simmer.

Meanwhile, bring a pot of water to a boil. Add the noodles to the water and boil until just tender, then drain in a colander.

Stay tuned for more great recipes from our program destinations all over the globe coming soon.

Written by Kristopher Hewkin