Almond Coconut Chicken Satay Recipes

ALMOND CHICKEN SATAY

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.

COCONUT ALMOND CHICKEN

Steps:

• Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
• Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
• Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
• Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
• Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
• Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

ALMOND COCONUT CHICKEN SATAY

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.

ALMOND BUTTER CHICKEN SATAY RECIPE - (4.7/5)

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.