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
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
ALMOND CHICKEN SATAY
Our chopped challenge was almond butter. We wanted to prove that it could replace peanut butter in even the most classic peanut recipe, just with a slightly nuttier and richer flavor. Chopped Basket Ingredient: Almond Butter
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
- In the meantime, heat the oil in a large skillet over medium-high heat until hot. 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 peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper.
- Serve the chicken over the rice noodles, sprinkled with chile and cilantro.
ALMOND BUTTER CHICKEN SATAY RECIPE - (4.7/5)
Provided by jeknudson
Number Of Ingredients 15
Steps:
- 1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours. 2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice. 3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.
CHICKEN SATAY WITH ALMOND SAUCE
Make and share this Chicken Satay With Almond Sauce recipe from Food.com.
Provided by Brookes Kitchen
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many wooden skewers as you have slices of chicken). In a medium bowl, mix the 1/2 cup tamari, the orange juice, lime juice, and two of the garlic cloves.
- Add the chicken slices. Cover the bowl and refrigerate for at least one hour and up to overnight.
- Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
- Meanwhile, in a blender or the work bowl of a food processor, place the vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
- If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat.
- Pat the chicken slices dry, and thread two slices onto each skewer. Grill for two to three minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.
Nutrition Facts : Calories 213.9, Fat 7.7, SaturatedFat 1, Cholesterol 72.6, Sodium 150.1, Carbohydrate 10, Fiber 1, Sugar 6.7, Protein 26.2
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ALMOND BUTTER CHICKEN SATAY (WHOLE30 + PALEO + KETO)
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5/5 (7)Total Time 1 hr 30 minsCategory DinnerCalories 548 per serving
- To marinate, combine almond butter, coconut aminos, lime juice, sesame oil, fish sauce, rice vinegar, and sriracha in a large mixing bowl. Cube the chicken thighs and add to the mixing bowl with the marinade. Toss to coat the thighs and place in the fridge to marinate
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- Add the chicken to a medium sized bowl then proceed to sprinkle in the pink salt and coat the chicken with it.
- Add all of the ingredients to a blender and blend into a smooth consistency. The mixture should be a smooth (not runny paste) this will thicken with time.
- Divide the marinade evenly, pouring one half of the almond mixture over the chicken to act as a marinade. refrigerate the remainder and reserve for the sauce.
- Feed the chunks onto each skewer leaving a few centimetres at the bottom of each skewer free to hold and set aside.
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Reviews 8Category AppetizerCuisine AmericanTotal Time 2 hrs 20 mins
- Combine 1/2 cup coconut milk, lime juice, 1 tablespoon dark brown sugar, fish sauce, ginger, curry powder, and garlic in a large ziptop plastic bag. Add chicken and place in refrigerator for 2 hours.
- To make sauce, bring all sauce ingredients except lime juice to a boil in a small saucepan for 1 minute. Stir in lime juice and remove from heat.
- Heat a grill to medium-high heat (or place a grill pan coated with cooking spray over medium-high heat).
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- Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag.
- Add chicken; seal. Refrigerate 2 hours. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute.
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