Almond Chicken Satay Recipes

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CHICKEN SATAY WITH ALMOND SAUCE



Chicken Satay With Almond Sauce image

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

1 lb boneless skinless chicken breast
1/2 cup plus 1 teaspoon low-sodium tamari
1 orange, juice of (about 1/2 cup)
1 lime, juice of (about 11/2 tablespoons)
3 garlic cloves, chopped
1/4 cup rice wine vinegar
2 tablespoons almond butter, natural
1 tablespoon honey
1 tablespoon fresh ginger, minced
1/4 teaspoon toasted sesame oil
olive oil flavored cooking spray, for the grill

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

ALMOND COCONUT CHICKEN SATAY



Almond Coconut Chicken Satay image

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

Provided by WKernan

Categories     Chicken

Time 50m

Yield 4 2 chicken skewers + 1 c salad + 2 T sauce, 4 serving(s)

Number Of Ingredients 12

1/2 cup almond butter
1/2 cup light coconut milk
6 tablespoons lime juice, divided
4 teaspoons red curry paste
1 lb chicken breast, cut in strips
1/2 teaspoon salt
3 cups English cucumbers, sliced
1 cup red bell pepper
1/4 cup cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
2 tablespoons almonds, chopped

Steps:

  • Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
  • Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
  • Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
  • Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

Nutrition Facts : Calories 449.8, Fat 31, SaturatedFat 4.6, Cholesterol 72.6, Sodium 450.4, Carbohydrate 14.2, Fiber 5.1, Sugar 4.9, Protein 32.4

ALMOND BUTTER CHICKEN SATAY RECIPE - (4.7/5)



Almond Butter Chicken Satay Recipe - (4.7/5) image

Provided by jeknudson

Number Of Ingredients 15

1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chile sauce)
Cooking spray
24 cucumber slices
4 lime wedges

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.

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  • 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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