Chicken On A Stick With Peanut Dipping Sauce Recipes

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CHICKEN SATAY



Chicken Satay image

Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 2h30m

Number Of Ingredients 18

1 pound boneless, skinless chicken breasts (cut into 1-inch strips)
2 tablespoons low-sodium soy sauce (or tamari for gluten free)
1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)
2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
1 tablespoon honey
1 tablespoon Sriracha sauce
2 teaspoons ground ginger
2 cloves garlic (minced)
1 cup low sodium chicken broth
5 tablespoons creamy peanut butter
1 tablespoon honey
1 tablespoon low-sodium soy sauce (or tamari for gluten free)
2 teaspoons fish sauce (or additional 2 teaspoons soy sauce)
2 teaspoons Sriracha sauce
1 teaspoon ground ginger
2 cloves garlic (minced)
1 tablespoon freshly squeezed lime juice (from about 1 small lime)
Chopped fresh cilantro (chopped unsalted roasted peanuts, and lime wedges, for serving)

Steps:

  • In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  • Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. 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. Then thread the chicken onto skewers.
  • Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g

CHICKEN-ON-A-STICK (WITH PEANUT DIPPING SAUCE)



CHICKEN-ON-A-STICK (WITH PEANUT DIPPING SAUCE) image

This adaptation of Indonesian Chicken Satay (found on the net) is very quick to cook - serve peanut sauce on the side! The prep time doesn't include marinating.

Provided by CountryLady

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
1/4 cup lime juice (or lemon)
1/4 cup water
2 tablespoons vegetable oil
2 teaspoons curry powder
1/2 teaspoon salt
1/3 cup smooth peanut butter
1/3 cup water
1 clove garlic
2 tablespoons lime juice (or lemon)
2 tablespoons soy sauce
1 teaspoon sugar

Steps:

  • Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast.
  • Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer.
  • Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in.
  • Arrange the skewers in a glass baking dish.
  • In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
  • Meanwhile, make the dipping sauce.
  • In a blender combine all the sauce ingredients and blend until completely smooth.
  • Pour into a small bowl.
  • Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side.
  • The chicken should be cooked through but not dried out.

PEANUT CHICKEN DISH



Peanut Chicken Dish image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 12

2 tablespoons peanut oil
1 tablespoons ginger, peeled and grated
1 clove garlic, finely chopped
1 pound boneless, skinless chicken, cut into bite-size pieces
1 teaspoons chili powder
3 tablespoons smooth peanut butter, preferably unsweetened
Chili sauce to taste
4 to 6 scallions, thinly sliced
1 cup unsweetened coconut milk
Salt and pepper
1 cucumber, peeled, seeded and sliced
Cilantro leaves to garnish

Steps:

  • In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

Steps:

  • In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE



Chicken Satay with Homemade Peanut Sauce image

This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!

Provided by HANZOtheRAZOR

Categories     World Cuisine Recipes     Asian

Time 1h36m

Yield 4

Number Of Ingredients 16

1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
1 clove garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon fish sauce
2 teaspoons peanut oil
4 shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 small red chile peppers, seeded and minced
½ cup crunchy peanut butter
1 ¾ cups coconut milk
2 teaspoons soy sauce
2 teaspoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons lime juice
12 wooden skewers, soaked in water for 1 hour

Steps:

  • Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
  • While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
  • Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g

CRISPY CHICKEN WITH PEANUT DIPPING SAUCE



Crispy Chicken With Peanut Dipping Sauce image

This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!!

Provided by mary winecoff

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, sliced in long strips
3 tablespoons whole wheat flour
1 teaspoon seasoning salt
1 teaspoon fresh ground pepper
1 teaspoon garlic powder
2 cups crispy rice cereal, crushed lightly
2 egg whites
2 tablespoons water
1/2 cup smooth peanut butter
1 tablespoon Splenda granular or 1 tablespoon sugar
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 -2 teaspoon chili-garlic sauce
1 tablespoon sesame oil
1/4 cup water

Steps:

  • Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
  • Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
  • Serve chicken with peanut dipping sauce.

Nutrition Facts : Calories 420.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 51.6, Sodium 721.5, Carbohydrate 27.5, Fiber 3.2, Sugar 6.7, Protein 33

CHICKEN SATES WITH PEANUT DIPPING SAUCE



Chicken Sates with Peanut Dipping Sauce image

Categories     Chicken     Appetizer     Low Cal     Peanut     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 32 satés

Number Of Ingredients 9

2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
about thirty-two 7-inch bamboo skewers, soaked in water to cover for 15 minutes
For the marinade:
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water
Dipping Sauce

Steps:

  • Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
  • Make the marinade:
  • In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
  • In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
  • Make the dipping sauce.
  • Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.

HOW TO MAKE PEANUT DIPPING SAUCE



How to Make Peanut Dipping Sauce image

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Steps:

  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE



Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce image

Categories     Sauce     Sandwich     Chicken     Ginger     Side     Peanut     Lemongrass

Yield MAKES ABOUT 30 SMALL SKEWERS

Number Of Ingredients 12

1 stalk fresh lemongrass
1 1/2-inch knob fresh ginger, peeled
2 large cloves garlic
2 scallions, very thinly sliced
1 tablespoon grapeseed or other neutral oil
1 1/2 tablespoons freshly squeezed lime juice, more as needed
4 teaspoons Asian fish sauce, more as needed
3/4 teaspoon honey
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup smooth natural peanut butter
1 teaspoon rice vinegar
1/2 teaspoon Asian chile garlic sauce

Steps:

  • Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
  • Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
  • To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
  • Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
  • Serve with the dipping sauce.

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From yummly.com


SPICY‌ ‌CHICKEN‌ ‌SATAY‌ ‌WITH‌ ‌A‌ ‌PEANUT‌ ‌DIPPING‌ ‌SAUCE‌
2022-04-10 To prepare the peanut sauce, combine the chicken stock, peanut butter, soy sauce, maple syrup, cayenne pepper, lime juice, and garlic powder in a small saucepan over medium heat. Simmer gently, stirring frequently, until the sauce is smooth and slightly thickened, around 5-6 minutes. Remove from heat and transfer to a serving container.
From thehappyhomelife.com


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