CHICKEN SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
- Thread marinated chicken pieces onto skewers.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
- Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE
This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!
Provided by HANZOtheRAZOR
Categories World Cuisine Recipes Asian
Time 1h36m
Yield 4
Number Of Ingredients 16
Steps:
- Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
- While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
- Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g
CHICKEN SATAY WITH PEANUT DIPPING SAUCE
Savory skewers and creamy peanut sauce make a great appetizer combination, but this dish is great for heartier meals, too.
Provided by Bree Hester
Categories Appetizer
Time 2h
Yield 8
Number Of Ingredients 23
Steps:
- In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
- In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes. Remove from heat; stir in cilantro. Pour into small bowl for dipping; set aside.
- Heat gas or charcoal grill. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
- Serve chicken with lime wedges and dipping sauce.
Nutrition Facts : ServingSize 1 Serving
CHICKEN SATAY WITH PEANUT SAUCE
Make and share this Chicken Satay With Peanut Sauce recipe from Food.com.
Provided by elly9812
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Spray baking pan with vegetable spray.
- In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.
- Set 3 tablespoons (45 mL) aside.
- Cut chicken into 1 inch (2.5 cm) cubes.
- Thread onto 10 small bamboo or barbecue skewers.
- Place skewers in prepared pan.
- Brush with half of the peanut sauce that has been set aside.
- Bake approximately 5 minutes.
- Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce.
- Bake 5 more minutes or just until chicken is done.
- Serve with remaining peanut sauce.
Nutrition Facts : Calories 174.4, Fat 6.5, SaturatedFat 1.3, Cholesterol 52.8, Sodium 231.6, Carbohydrate 5.5, Fiber 0.5, Sugar 4.2, Protein 23.1
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h35m
Yield 20 skewers
Number Of Ingredients 16
Steps:
- Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
- Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)
Another Mark Bittman recipe that I am posting for safekeeping. This one is also not specific in the amounts. I am guessing that the chicken is 1 pound. Prep and cooking times are also wild stabs. UPDATE 2-22-13: Today I tried making the sauce for the first time. I thought that the ingredients listed were fine, but the sauce seemed too bland. I doubled the lime juice and a couple of other seasonings, and added a little garlic powder, and I thought that made a significant improvement. It would be best for you to experiment and find the proportions of the ingredients that work best for you.
Provided by coconutty
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts to 1/2 inch thickness.
- Slice them into 4-inch pieces.
- In a bowl, combine the juice from one lime with a smashed clove of garlic.
- Add the chicken and let it marinate for 5 minutes.
- Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
- Adjust seasoning.
- Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
- Thread onto skewers and grill for 2 min on each side or until cooked through.
- Serve with the reserved peanut sauce and lime wedges.
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- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
- Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
- When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.
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