Thai Chicken Satay Recipes

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.

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.

Steps:

• Cut the chicken in 1 in pieces.
• Spray a large fry-pan or Dutch oven with cooking spray.
• Sear the chicken until browned on all sides.
• Remove from pan.
• Add onions and saute for 5 minutes.
• Add garlic, and saute for another 2 minutes.
• Add Curry Paste and Corrinder and cook 1 minute until fragrant.
• Return the chicken to the pot, and add the next 9 ingred.
• Stir, and bring to a boil.
• Reduce to med-low, cover and simmer for 1 hour.
• Stir cornstarch and water and add to pot.
• Let cook until thick.
• Serve over rice with garnishes.
• Yumpy.

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:

• 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.

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.