Chinese Style Satay Chicken Recipes

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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

CHINESE STYLE SATAY CHICKEN

This is a recipe I developed myself after having various "not quite satisfactory" satay chicken dishes in Chinese restaurants. I found they were either too peanutty, not hot enough, bland or in some other way not quite right. So after a few experiments I ended up with this. Enjoy!

Provided by blindlemon

Categories     Chicken

Time 37m

Yield 4 serving(s)

Number Of Ingredients 15



Chinese Style Satay Chicken image

Steps:

  • Preparation: Chop/grind half the peanuts in a blender to a powder.
  • Roughly chop or crush the rest.
  • Roughly chop the green pepper and finely chop the onion.
  • Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
  • Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
  • Put aside to marinate for at least 15 minutes.
  • Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
  • Mix the cornflour with a little cold water and add half of this to the sauce.
  • Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
  • Add the chilli powder and very quickly the finely chopped onion.
  • (If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
  • Add some more groundnut oil to the wok and allow to heat.
  • Add the green pepper, increase the heat and stirfry for 1 minute.
  • Add a little more oil and then add the chicken mixture.
  • Stirfry for two minutes or until the chicken is well sealed.
  • Add the hot water to the sauce in the mixing jug and pour into the wok.
  • Cook for a further 2 minutes or until the chicken is firm.
  • Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
  • Finally, drizzle a little more sesame oil over and fold in.

Nutrition Facts : Calories 681.5, Fat 34.5, SaturatedFat 5.3, Cholesterol 151, Sodium 1622.5, Carbohydrate 31.7, Fiber 6, Sugar 18.2, Protein 64.4

4 skinless chicken breasts, and cubed
1 green bell pepper
1 large onion
1 cup dry roasted peanuts
3 tablespoons cider vinegar
4 tablespoons dark brown sugar
1 -2 teaspoon crushed red pepper flakes (lazy) or 2 -3 fresh red chilies, chopped
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 tablespoons mushroom soy sauce or 4 tablespoons mushroom ketchup
1 teaspoon cornflour
300 ml hot water
peanut oil
sesame oil

CHICKEN SATAY WITH RICE

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Chicken Satay with Rice image

Steps:

  • Prepare rice according to manufacturers instructions.
  • Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.
  • Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
  • Serve chicken with peanut sauce on the side for dipping and brown rice.

2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

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 WITH SATAY SAUCE

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

Provided by douglai

Categories     Chicken Breast

Time 35m

Yield 20 Skewers, 10 serving(s)

Number Of Ingredients 12



Chicken With Satay Sauce image

Steps:

  • Slice chicken into 1/2 inch strips. Thread one strip onto each skewer. Sprinkle with salt and pepper. Bake 350 F for 10 minutes. Or until thermometer read 165°F Serve with satay sauce.
  • Satay Sauce.
  • Saute onion and garlic in butter until translucent. Add peanut butter and stir until melted. add vinager and soy sauce. Mix well. Stir in water and cream and return to boil. Add sugar and mix well. Add red pepper flakes.

Nutrition Facts : Calories 606.2, Fat 40.2, SaturatedFat 13.2, Cholesterol 105.3, Sodium 380.5, Carbohydrate 30.6, Fiber 2.6, Sugar 24.2, Protein 34.6

2 1/2 lbs chicken breasts
salt and pepper
1 medium yellow onion, peeled and diced
3 tablespoons garlic, chopped
2 tablespoons butter
14 ounces peanut butter
1 3/4 cups rice wine vinegar
1 tablespoon soy sauce
2 cups water
1 cup cream
1 cup sugar
1 teaspoon red pepper flakes

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)

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