Chicken Satay With Homemade Peanut Sauce Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE

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.

CHICKEN SATAY WITH PEANUT SAUCE

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 SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
• Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
• Peanut Sauce.
• • 1 cup coconut milk
• • 3 tablespoons red curry paste
• • 1/2 cup chunky peanut butter
• • 1/2 cup chicken stock
• • 1/4 cup palm sugar or brown sugar
• • 2 tablespoons fresh lime juice
• • 1 teaspoon salt
• Instructions
• Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick.
• For the marinade, combine the ground coriander, ground cumin, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue.
• For the peanut sauce, in a saucepan, heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts, peanut butter, coconut milk, curry paste, fish sauce and stir until smooth. Take off the heat and add the lime juice to taste.
• For the cucumber sauce, combine the sugar, vinegar, cucumber, shallot, chili, and refrigerate overnight.