Chicken Satay Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN SATAY

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8



Chicken Satay image

Steps:

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  • Preheat a grill to high heat.
  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

CHICKEN SATAY

This is a basic Thai satay recipe that I have modified to my own taste. Hope you enjoy this recipe!

Provided by The Magic Duck

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10



Chicken Satay image

Steps:

  • Chop the garlic finely and in a large dish, mix with the rest of the spicies and oil.
  • Cut the chicken into long strips about a finger thick.
  • Thread the chicken strips onto bamboo skewers.
  • Place the chicken skewers in the spice mixture and coat all of the chicken.
  • Leave to marinate for as long as possible.
  • Heat a large frying pan to medium heat. (not too hot or the sugar will burn).
  • Cook the coated chicken until golden. No oil is required for cooking.

Nutrition Facts : Calories 141.7, Fat 7.9, SaturatedFat 1.1, Cholesterol 34.2, Sodium 40.9, Carbohydrate 3.6, Fiber 0.5, Sugar 2.3, Protein 13.9

1 whole skinless chicken breast
1 tablespoon sambal oelek chili paste, oleck
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
2 teaspoons brown sugar
1 teaspoon hot chili powder (optional)
1 garlic clove
2 tablespoons vegetable oil

CHICKEN SATAY

Make and share this Chicken Satay recipe from Food.com.

Provided by Rita1652

Categories     Chicken

Time 14m

Yield 4 serving(s)

Number Of Ingredients 16



Chicken Satay image

Steps:

  • Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  • If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  • Place the chicken strips in a plastic freezer bag.
  • Add all the marinating ingredients and gently toss until well mixed.
  • Let the chicken marinate in the fridge for at least 2 to 24 hours.
  • When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  • Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  • Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  • The satays are done when they have turned golden brown and crispy along the edges.
  • Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

1 lb boneless skinless chicken breast
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chopped garlic
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
16 bamboo skewers
oil or coconut milk
peanut sauce (recipe #63210)
fresh cilantro leaves
romaine lettuce leaf

CHICKEN SATAY WITH PEANUT SAUCE

Provided by Tyler Florence

Categories     appetizer

Time 2h35m

Yield 20 skewers

Number Of Ingredients 16



Chicken Satay with Peanut Sauce image

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.

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

CHICKEN SATAY WITH PEANUT SAUCE

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22



Chicken Satay with Peanut Sauce image

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

CHICKEN SATAY

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 5



Chicken Satay image

Steps:

  • Preheat grill to medium-high heat.
  • In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
  • Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side.
  • Remove from the grill and top with the sauce.

1/2 cup apple juice, microwaved until warm
1/4 to 1/3 cup peanut butter
2 tablespoons soy sauce or tamari, your preference
2 teaspoons red curry paste
8 to 10 chicken tenders (about 3/4 to 1 pound total)

CHICKEN SATAY SALAD

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11



Chicken Satay Salad image

Steps:

  • Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.
  • Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.
  • Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g

Nutrition Facts : Calories 363 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 208 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 32 grams

2 skinless, boneless chicken breasts (about 1 pound)
7 tablespoons (about 1/2 cup) Thai peanut sauce
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 head romaine lettuce, sliced
1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
1 medium carrot, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tablespoons chopped roasted salted peanuts

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20



Chicken Satay with Spicy Peanut Sauce image

Steps:

  • Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
  • Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
  • Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
  • Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

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



Chicken Satay with Homemade Peanut Sauce image

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

1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
1 clove garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon fish sauce
2 teaspoons peanut oil
4 shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 small red chile peppers, seeded and minced
½ cup crunchy peanut butter
1 ¾ cups coconut milk
2 teaspoons soy sauce
2 teaspoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons lime juice
12 wooden skewers, soaked in water for 1 hour

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16



Chicken Satay Skewers Recipe by Tasty image

Steps:

  • In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  • Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
  • Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  • With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
  • Serve the chicken skewers with the sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

THAI CHICKEN SATAY WITH PEANUT SAUCE

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Provided by Rick Young

Categories     Chicken

Time 40m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 13



Thai Chicken Satay with Peanut Sauce image

Steps:

  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot.

Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

CHICKEN SATAY

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20



Chicken Satay image

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

EASY CHICKEN SATAY

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16



Easy Chicken Satay image

Steps:

  • Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  • Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  • Preheat a grill for medium-high heat.
  • Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

CHICKEN SATAY

Make and share this Chicken Satay recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 19m

Yield 6 serving(s)

Number Of Ingredients 21



Chicken Satay image

Steps:

  • Soak wooden skewers.
  • Thinly slice meat and place in a large freezer bag.
  • In a processor combine lemon zest, shallots, garlic, ginger, coriander, cumin, turmeric, sugar, salt, soy sauce and peanut oil.
  • Whirl to a paste, add to meat and toss well.
  • Seal bag and place in fridge.
  • Marinate at least 2 hours, up to overnight.
  • Return meat to room temp before grilling.
  • Skewer meat.
  • Preheat grill to high.
  • For Peanut sauce in a small heavy sauce pan saute the onion, garlic and pepper flakes for 8 minutes.
  • Add remaining ingredients, stir to blend well and cook until heated through.
  • Grill skewers 2 to 3 minutes on each side and serve with peanut sauce.

Nutrition Facts : Calories 513.8, Fat 38.3, SaturatedFat 10.3, Cholesterol 85.1, Sodium 1589.3, Carbohydrate 15.2, Fiber 3.3, Sugar 5.9, Protein 30.6

1 1/2 lbs boneless chicken, beef,pork or 1 1/2 lbs lamb
3 (1 inch) strips lemons, zest of
3 medium shallots
2 cloves garlic, minced
2 teaspoons grated gingerroot
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
3 teaspoons brown sugar
1 1/2 teaspoons salt
2 teaspoons soy sauce or 2 teaspoons tamari
3 teaspoons peanut oil
2 teaspoons peanut oil
1 medium onion
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh lime juice
1/4 cup soy sauce or 1/4 cup tamari
2/3 cup crunchy peanut butter
1/3 cup coconut milk
1/4 cup chopped fresh coriander (, medium pack)

CHEF JOHN'S CHICKEN SATAY BURGER

I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 21



Chef John's Chicken Satay Burger image

Steps:

  • Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
  • Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
  • Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
  • Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
  • Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
  • Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g

2 tablespoons peanut butter
1 teaspoon lime juice
1 teaspoon Asian chile pepper sauce (such as sambal oelek), or to taste
½ cup carrots cut into thin matchsticks
½ cup cucumber cut into thin matchsticks
2 tablespoons jalapeno peppers cut into thin matchsticks
1 tablespoon seasoned rice vinegar
2 teaspoons fish sauce
3 cloves garlic, minced
1 ½ tablespoons coconut milk
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1 teaspoon Asian chile pepper sauce (such as sambal oelek)
1 tablespoon dry bread crumbs
2 teaspoons soy sauce
1 pound ground chicken
2 tablespoons chopped fresh basil
salt
1 pinch cayenne pepper, or to taste
¼ cup cilantro leaves
4 hamburger buns

NUTTY CHICKEN SATAY STRIPS

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

Provided by Sara Buenfeld

Categories     Lunch, Snack, Starter

Time 20m

Number Of Ingredients 8



Nutty chicken satay strips image

Steps:

  • Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
  • Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
  • Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
  • Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder
few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve

CHICKEN SATAY

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16



Chicken satay image

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
  • Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
  • Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
  • Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
  • 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
  • Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  • Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
  • Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

CHICKEN SATAY KABOBS

Make and share this Chicken Satay Kabobs recipe from Food.com.

Provided by Claire312

Categories     Chicken Breast

Time 28m

Yield 4 kabobs, 4 serving(s)

Number Of Ingredients 7



Chicken Satay Kabobs image

Steps:

  • Combine all ingredients in a ziplock bag and let chicken marinate overnight.
  • Place cubes of chicken on skewers and grill on both sides until done.
  • To bake, cook at 450 for 17 or 18 minutes.

Nutrition Facts : Calories 387.4, Fat 20.3, SaturatedFat 5.5, Cholesterol 109, Sodium 2251, Carbohydrate 9.3, Fiber 1.9, Sugar 4.8, Protein 41.8

1 1/2 lbs boneless chicken breasts, cut into chunks
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, crushed
1 tablespoon hot pepper sauce

THAI CHICKEN SATAY

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

Provided by STACEYLYNN0822

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10



Thai Chicken Satay image

Steps:

  • In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  • Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
  • Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g

½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

CHICKEN SATAY STIR-FRY

simple chinese chicken satay

Provided by lnguyen

Time 30m

Yield Serves 4

Number Of Ingredients 14



Chicken Satay Stir-fry image

Steps:

  • Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
  • Drain the chicken, reserving any marinade.
  • Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
  • Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
  • Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
  • Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts

1 lb chicken breast (sliced)
1 onion (peeled and sliced)
2 crushed garlic cloves
2 tbsp groundnut oil
1 carrot (thinly sliced into matchstick size)
1/2 capsicum (seeded and sliced)
3-4 tbsp peanut butter
1 tbsp chopped coriander
1 tbsp chopped nuts
2 tbsp light soy sauce
1 tbsp vinegar
1 tsp sugar
1 tsp chinese five-spice powder
2 crushed garlic cloves

More about "chicken satay recipes"

CHICKEN SATAY WITH PEANUT SAUCE RECIPE - BRYANT NG | …
prepare the satay. Step 1. In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish …
From foodandwine.com
5/5
Total Time 1 hr 30 mins
Servings 8
  • In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
  • In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
chicken-satay-with-peanut-sauce-recipe-bryant-ng image


CHICKEN SATAY - RICARDO
Preparation. In a shallow dish or a sealable plastic bag, combine all the marinade ingredients. Add the chicken and toss to coat. Cover and …
From ricardocuisine.com
5/5 (69)
Category Main Dishes
Servings 16
Total Time 25 mins
chicken-satay-ricardo image


SATAY - WIKIPEDIA
Satay (/ ˈ s ɑː t eɪ / SAH-tay, in USA also / ˈ s æ t eɪ / SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish.
From en.wikipedia.org


SESAME CHICKEN WITH CREAMY SATAY SAUCE | READER'S DIGEST ...
Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once. Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with …
From readersdigest.ca


THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE - THE FOOD ...
Authentic chicken satay is basically just chicken – the fattier the better, I like chicken thighs – chopped into chunks, marinated in traditional Thai flavors, threaded onto skewers, and grilled to perfection. It is a traditional street food in Thailand. The fatty, greasy, flavorful chicken is conveniently chopped and easy to eat right off the stick, no utensils …
From thefoodcharlatan.com


CHICKEN SATAY - DIABETES FOOD HUB
Chicken Satay. Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. ... Diabetes Food Hub® is the premier food and cooking destination for people living with diabetes and their families. 2451 Crystal Drive, Suite 900 , Arlington, VA 22202. 1-800-DIABETES 1-800-342-2383. Diabetes Message Boards. …
From diabetesfoodhub.org


BEST CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE ...
Chicken Satay Stir-Fry with Orange Scented Jasmine Rice. by Rachael Ray. May 17, 2017. 2.8 (76 ratings) Rate this recipe PREP TIME. 15 min. COOK TIME. 25 min. YIELDS. 6 servings. A delicious meal mingling salty and sweet. ADVERTISEMENT. Ingredients. Rice & Stir-Fry. 3 ¾. cups water. 2. oranges, zested. 2. cups jasmine rice, rinsed. 2. Tbsp canola or …
From foodnetwork.ca


THE BEST AUTHENTIC CHICKEN SATAY · I AM A FOOD BLOG
How to make chicken satay. Make the marinade. In a bowl, combine minced lemongrass, shallots, and garlic along with oil, fish sauce, sugar, turmeric, coriander, and cumin. If you have a food processor, you can chop all the ingredients together. If you want to be super authentic, you can use a mortar and pestle to pound the lemongrass, shallot ...
From iamafoodblog.com


CHICKEN SATAY WITH PEANUT SAUCE | M&M FOOD MARKET
Defrost sauce by immersing pouch in warm water 5 to 10 minutes. Cut open and transfer contents to dipping bowl. Serve alongside chicken skewers. OVEN: Preheat oven to 450°F (230°C). Spread mini-skewers in single layer on baking sheet and position in centre of oven. Cook 8 to 10 minutes, or until heated through.
From mmfoodmarket.com


BEST ALMOND CHICKEN SATAY RECIPES | FOOD NETWORK CANADA
Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap …
From foodnetwork.ca


CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection. Cut each chicken thigh into 4 …
From jamieoliver.com


SATAY | CHICKEN RECIPES | FOOD SAFARI | SBS FOOD
Add the cubed chicken or beef, mix thoroughly and leave covered in the refrigerator overnight, or at least for 6 hours. To make the satay sauce , use …
From sbs.com.au


SATAY CHICKEN SKEWERS RECIPE - SIMPLE CHINESE FOOD
Put chicken in a glass or ceramic plate, cover with plastic wrap and refrigerate for 3 hours or overnight 2. At the same time, soak the wooden skewers in boiling water and cook for 10 minutes 3. 5 pieces of chicken on bamboo skewers 4.
From simplechinesefood.com


EASY TANDOORI CHICKEN SATAY | FOOD | CBC PARENTS
Thread chicken strips onto 12 bamboo skewers. Grill or broil in a preheated oven for a few minutes on each side, just until cooked through. Makes about a dozen satay.
From cbc.ca


THE ULTIMATE CHICKEN SATAY RECIPE - ONCHEES
The recipe for Chicken satay can be the weekend dinner hit. It is easy enough to make with 20 minutes of preparation time. It is prevalent across the South East Asian region. The recipe is absolutely plate licking good and can make your weeknight dinner plans impressive. This finger-licking dish tastes the best when served with side dishes like rice and carrots. If you …
From onchees.com


THAI SATAY RECIPE - THE SPRUCE EATS
To make satay at home, you'll marinate strips of chicken or beef in a flavorful combination of lemongrass, garlic, chiles, galangal, and a few spices. Soy sauce and fish sauce, along with brown sugar, give the marinade a sweet-salty foundation that adds to its intrigue. Once marinated, the meat is skewered and grilled, then served with a ...
From thespruceeats.com


CHICKEN SATAY WITH PEANUT SAUCE - DAMN DELICIOUS
I have always adored chicken satay, but when we went to Thailand for a month we experienced so much amazing food and wonderful flavors, my old chicken satay recipes just didn’t satisfy anymore. I’ve been trying various recipes – but with this one, we have our number 1 choice! THe peanut sauce is different that other peanut sauces, and the marinade spectacular …
From damndelicious.net


CHICKEN SATAY RECIPE - TASTE OF ASIAN FOOD
Origin of satay. Satay is one of the Malay cuisines that has introduced from Java, Indonesia.It is known to be inspired by kebab, the internationally renowned cuisine in the Arab and Middle Eastern countries. Satay is street food that is made of marinated meat and grilled on the skewers with a sauce.It can be of chicken, mutton, beef, pork, or other meats.
From tasteasianfood.com


CHICKEN SATAY RECIPE - NDTV FOOD
Chicken Satay Recipe, Learn how to make Chicken Satay (absolutely delicious recipe of Chicken Satay ingredients and cooking method) About Chicken Satay Recipe: A classic and downright delicious Thai appetizer, served with a chunky peanut sauce.. This Chicken Satay recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
From food.ndtv.com


BEST CHICKEN SATAY WITH PEANUT SAUCE RECIPES | FOOD ...
Chicken Satay with Peanut Sauce. by Ree Drummond. May 16, 2016. 2.9 (243 ratings) Rate this recipe PREP TIME. 30 min. COOK TIME. 10 min. YIELDS. 20 servings. These aromatic chicken skewers are filled with the flavours of herbs, ginger, hot sauce and curry, accompanied with a to-die-for creamy peanut sauce. ADVERTISEMENT. Ingredients. …
From foodnetwork.ca


CHICKEN SATAY RECIPE - BBC FOOD
Method. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature.
From bbc.co.uk


CHICKEN SATAY - SORTEDFOOD
4 chicken breasts. 1 shot cooking oil. 150 g balti curry paste. 400 g rice. 1 large onion. 3 cloves garlic. 400 ml coconut milk. 250 g crunchy peanut butter. 1 handful fresh coriander.
From sortedfood.com


CHICKEN SATAY - HEALTHY FOOD GUIDE
In a food processor, place onion mixture, peanut butter, yoghurt and soy sauce and whizz to make a coarse sauce. Transfer half to a small bowl and set aside. Scoop the remainder into a large non-metallic mixing bowl, then add the chicken and mix to coat thoroughly. Cover and put in the fridge to marinate for at least 30 minutes.
From healthyfood.com


WHAT IS SATAY? A DESCRIPTION AND RECIPE FOR THAI KEBABS
Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay.
From thespruceeats.com


THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
Cooking the Chicken Skewers. Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience. For a really authentic Thai experience, cook the Chicken Satay over charcoal like it’s done in Thailand! Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But ...
From recipetineats.com


CHICKEN SATAY NOODLES RECIPE - BBC FOOD
Method. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan …
From bbc.co.uk


CHICKEN SATAY WITH SPICY PEANUT SAUCE | CHICKEN.CA
In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil. Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm). Add chicken to soy mixture and marinate covered in refrigerator for 4 hours. To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot ...
From chicken.ca


CHICKEN SATAY (AUTHENTIC AND THE BEST ... - RASA MALAYSIA
Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides.
From rasamalaysia.com


    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #pork     #poultry     #asian     #thai     #oven     #broil     #chicken     #dietary     #spicy     #low-saturated-fat     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #taste-mood     #equipment     #grilling     #presentation     #served-hot

Related Search