Chicken Breast Satay Recipes

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CHICKEN SATAY (THE BEST RECIPE!)



Chicken Satay (The Best Recipe!) image

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h

Number Of Ingredients 14

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Steps:

  • Cut the chicken meat into small cubes. Set aside.
  • Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
  • For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
  • Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
  • Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar

EASY CHICKEN SATAY



Easy Chicken Satay image

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

CHICKEN SATAY



Chicken Satay image

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

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

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

CHICKEN SATAY



Chicken Satay image

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

Provided by Rita1652

Categories     Chicken

Time 14m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chopped garlic
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
16 bamboo skewers
oil or coconut milk
peanut sauce (recipe #63210)
fresh cilantro leaves
romaine lettuce leaf

Steps:

  • Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  • If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  • Place the chicken strips in a plastic freezer bag.
  • Add all the marinating ingredients and gently toss until well mixed.
  • Let the chicken marinate in the fridge for at least 2 to 24 hours.
  • When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  • Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  • Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  • The satays are done when they have turned golden brown and crispy along the edges.
  • Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 21

1/3 cup coconut milk
3 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon curry powder
2 cloves garlic, roughly chopped
2 boneless skinless chicken breasts (about 1 pound)
1 1/2 tablespoons peanut oil
1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish sauce

Steps:

  • For the satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder and garlic in a medium bowl.
  • Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef's knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours.
  • For the peanut sauce: Meanwhile, heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
  • Preheat a grill for cooking over medium-high heat. Drain the chicken from the marinade and pat it dry. Thread the chicken onto the skewers. Grill, turning once, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce for dipping.

CHICKEN SATAY



Chicken satay image

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

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.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

CHICKEN SATAY



Chicken Satay image

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

Provided by kiwidutch

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 teaspoon peanut oil
1 teaspoon red curry paste
1 teaspoon sugar
1/2 cup coconut milk
1/2 cup coarsely chopped roasted peanuts
1 teaspoon soy sauce
4 tablespoons finely chopped shallots
3 tablespoons ground roasted peanuts
1 tablespoon coriander seed, toasted and ground
1 teaspoon cumin seed, toasted and ground
1/2 cup coconut milk
1 teaspoon turmeric
1 tablespoon condensed milk
1 tablespoon palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 tablespoon whiskey
1 pinch salt
skewer
1 1/2 lbs boneless chicken breasts
salt & freshly ground black pepper

Steps:

  • Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
  • Add the coconut milk, and bring to a boil.
  • Stir in the peanuts, and season with soy sauce.
  • Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  • Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
  • Coat the chicken with spice paste, and season with salt and pepper.
  • Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  • Do not overcook, or the chicken will become rubbery.
  • Serve with peanut sauce.

Nutrition Facts : Calories 463.5, Fat 32.3, SaturatedFat 12.2, Cholesterol 73.7, Sodium 845.5, Carbohydrate 13.4, Fiber 2.5, Sugar 5.8, Protein 31.6

CHICKEN BREAST SATAY



Chicken Breast Satay image

Provided by Craig Claiborne

Categories     dinner, appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

1 pound skinless, boneless breast of chicken
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground dried fennel
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
3 tablespoons coarsely chopped shallots
1 1/2 teaspoons finely minced garlic
1/2 cup water
2 tablespoon sugar
Salt to taste if desired
1/2 teaspoon Worcestershire sauce
3 tablespoons corn, peanut or vegetable oil
3 tablespoons coconut cream or milk Satay sauce (see recipe)

Steps:

  • Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
  • Preheat charcoal grill or kitchen broiler.
  • Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
  • Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
  • Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
  • Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
  • Add one tablespoon of the oil and blend well.
  • Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
  • Blend remaining 2 tablespoons oil and coconut cream or milk.
  • Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SATAY



Chicken Satay image

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

NUTTY CHICKEN SATAY STRIPS



Nutty chicken satay strips image

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

Provided by Sara Buenfeld

Categories     Lunch, Snack, Starter

Time 20m

Number Of Ingredients 8

2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder
few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
  • Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
  • Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
  • Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

CHICKEN SATAY NOODLES



Chicken Satay Noodles image

This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

12 ounces uncooked whole wheat spaghetti
1/3 cup peanut butter
1/4 cup water
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons hot pepper sauce
1 garlic clove, minced
3 tablespoons peanut oil
5 cups fresh baby spinach, thinly sliced
2 cups shredded rotisserie chicken
1/2 cup shredded carrots
4 green onions, thinly sliced
1/4 cup chopped unsalted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield Ten to fifteen skewers (2 to 4 servings)

Number Of Ingredients 16

2 tablespoons (30 ml) vegetable oil
1 tablespoon (16 g) red curry paste, plus more if desired
2 cups (490 ml) coconut milk
2 tablespoons (30 g) chunky peanut butter, plus more if desired
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 g) sugar, plus more if desired
1/2 teaspoon rice vinegar
1/4 cup (60 ml) coconut milk
1 tablespoon (15 g) curry powder
1 tablespoon (15 g) kosher salt
1 tablespoon (15 g) sugar
1 1/2 teaspoons (8 g) freshly ground black pepper
1 teaspoon garlic powder, plus more if desired
2 pounds (900 g) boneless, skinless chicken breast
Ten to fifteen 6-inch bamboo skewers, soaked in water for at least 20 minutes and up to overnight
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
  • Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
  • Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
  • Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
  • Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
  • Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
  • Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.

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GRILLED CHICKEN BREASTS WITH SATAY SAUCE RECIPE | COOKING …
Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices. Step 2. Combine peanut butter and next 6 ingredients (through garlic) in a ...
From cookinglight.com


CHICKEN SATAY WITH SPICY PEANUT SAUCE - THE CHUNKY CHEF
2021-08-23 Grill chicken. Brush grill grates with vegetable oil and preheat grill over MED HIGH heat. When the grill is hot, add skewers to the grill, close the lid, and cook 8-10 minutes, flipping once or twice during cooking. Chicken should be golden brown with a …
From thechunkychef.com


CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection. Cut each chicken thigh into 4 …
From jamieoliver.com


SATAY ROASTED CHICKEN BREAST - ASIAN INSPIRATIONS
Directions. To Prep. Combine the satay sauce, lemon juice, salt and 2 tbsp of the coconut milk. Rub onto chicken breast and place them on a small oven tray. To Cook. Drizzle the remaining coconut milk around the chicken and place onto a pre-heated oven set at 175°C. Bake for 25 mins, basting several times with the sauce from the tray.
From asianinspirations.com.au


10 BEST CHICKEN SATAY ACCOMPANIMENT RECIPES | YUMMLY
2022-05-01 soy sauce, chicken breasts, sugar, Massaman curry paste, coconut milk and 30 more Chicken Satay, 'Satay Gai' Thai Supermarket Online shallots, lime juice, peanut, soy sauce, turmeric powder, palm sugar and 29 more
From yummly.com


THAI CHICKEN SATAY RECIPE - TASTY MEAL FOR EVERYONE - CHISEL & FORK
2021-06-13 Yes. Make the marinade and let the chicken marinate for at least 30 minutes, but up to 4 hours. Heat grill to medium-high heat, about 400°F. Skewer the chicken on either bamboo or metal skewers. Cook for 4-5 minutes per side or until chicken is cooked. Serve with a side of peanut sauce to dip in.
From chiselandfork.com


CHICKEN SATAY {WITH PEANUT DIPPING SAUCE} – WELLPLATED.COM
2022-03-29 Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. …
From wellplated.com


EASY CHICKEN SATAY - REAL FOOD BY DAD
Seal bag and place in refrigerator marinade for at least 2 hours, preferably for 4-6 hours. If using wood skewers, make sure to soak skewers in water 1 hour prior to using. Remove chicken from marinade and place on skewers. Heat grill to medium high, grill for 3-4 minutes on each side. Serve alongside peanut sauce.
From realfoodbydad.com


THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
2019-03-01 Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat. Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce. Cover with lid and keep warm while cooking skewers.
From recipetineats.com


SLOW COOKER SATAY CHICKEN - SO EASY! JUST SLOW COOKER RECIPES
2021-08-13 Set up your slow cooker. Remove any excess fat from the chicken thighs and dice into 2cm chunks. Peel and finely dice the onion. Add the chicken thighs and onion to the base of the slow cooker. In a medium bowl add together the coconut milk, chicken stock, peanut butter, soy sauce, peanut oil, garlic, ginger, paprika, chilli, brown sugar and ...
From justslowcooker-recipes.com


CHICKEN SATAY RECIPE | MYRECIPES
Step 2. . While skewers soak, combine first 7 ingredients in a large zip-top plastic bag; seal and gently shake bag to coat chicken. Marinate in refrigerator 15 minutes. Step 3. . Combine soy sauce and next 5 ingredients, stirring with a whisk. Step 4.
From myrecipes.com


CHICKEN SATAY BOWLS WITH PEANUT DRESSING | BAKED BREE
Add coconut milk, garlic, ginger, lemongrass, spices, and soy sauce to a blender. Blend until smooth. Pour over chicken and cover, marinade for 30 minutes up to overnight. Add oil to a large saute pan over medium heat. In batches, add chicken and cook until golden brown and cooked through, about 7 to 10 minutes.
From bakedbree.com


EASY CHICKEN SATAY RECIPE - CHEF BILLY PARISI
2021-12-29 How to Make Chicken Satay. Follow along with these easy-to-follow instructions to make grilled chicken satay: Process together all the marinade ingredients until smooth. Pour the marinade over the large, diced chicken in a bowl and mix until well combined. Marinate covered in the refrigerator for at least 4 hours and up to 24 hours.
From billyparisi.com


CHICKEN SATAY WITH PEANUT SAUCE | METRO
In a glass bowl, mix the marinade ingredients. Marinate the chicken, cover and refrigerate for 2 hours. In a saucepan, mix the first 7 sauce ingredients and cook over medium heat for 2 minutes. Lower the heat and add the coconut milk. Set aside. Soak 20 small wood skewers in cold water for 15 minutes. Thread the chicken strips on the skewers ...
From metro.ca


CHICKEN SATAY SKEWERS - JOYFOODSUNSHINE
2020-05-06 Prepare Vegetables: Chop peppers into 1” square pieces. Place chopped peppers into a microwave safe dish and heat on high in the microwave for 4 minutes, or until they are soft to the touch but not fully cooked. Drizzle peanut oil over peppers and stir to combine. Sprinkle with salt and pepper.
From joyfoodsunshine.com


BEST VALERIE'S CHICKEN SATAY WITH PEANUT SAUCE RECIPES | FOOD …
2016-08-31 Step 2. Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef’s knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours. Step 3. Meanwhile, heat the peanut oil in a small ...
From foodnetwork.ca


CHICKEN SATAY WITH PEANUT SAUCE - THE WOKS OF LIFE
2019-06-18 The staple of any good Chicken Satay recipe is the dipping sauce. Ours is a simple blend of peanut butter, soy sauce, and fish sauce that really lets the flavor of the chicken shine, with a little twang from freshly minced garlic, ginger, and lime juice. If you end up with leftover peanut sauce, just boil up some spaghetti and make quick peanut noodles! Perfect for a little …
From thewoksoflife.com


THE BEST AUTHENTIC CHICKEN SATAY · I AM A FOOD BLOG
2021-05-25 Cut the chicken into small even 1 inch pieces and combine throughly with the marinade. Make sure all the pieces are covered. Marinate for minimum 1 hour, overnight is best! Soak the skewers. Bamboo skewers are perfect for satay. I like to use the 6 inch sticks which fit about 4 to 6 pieces of chicken.
From iamafoodblog.com


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