Spicy Chicken Satays With Herbs And Vegetables Recipes

Steps:

• In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
• Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
• Grill or broil chicken for 3 minutes per side, or until cooked through.

Steps:

• Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans.
• Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours.
• Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours.
• When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side.
• On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts.
• Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth.
• Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking.
• In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use.

Steps:

• Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
• Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
• Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
• Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce

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.

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.