CHICKEN SATAY
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
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 SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
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 HOMEMADE PEANUT SAUCE
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
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
CHICKEN SATAY WITH PEANUT DIPPING SAUCE
Loosely inspired by the chicken satays enjoyed in Southeast Asia, this quick appetizer or snack pairs grilled marinated chicken with a streamlined take on peanut sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 6h35m
Number Of Ingredients 10
Steps:
- In a large bowl combine yogurt, onion, garlic, a dash of cayenne, and juice of half a lemon. Add chicken breast. Toss to coat and refrigerate overnight or for at least 6 hours. Remove chicken from bowl and place on skewers. Grill chicken on grill or in a grill pan. In separate bowl combine peanut butter, soy sauce, and water. Whisk until smooth. Add additional cayenne pepper and lime juice. Flip chicken and grill until cooked through. Serve with peanut butter sauce.
CHICKEN SATAY WITH PEANUT SAUCE
Make and share this Chicken Satay With Peanut Sauce recipe from Food.com.
Provided by elly9812
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Spray baking pan with vegetable spray.
- In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.
- Set 3 tablespoons (45 mL) aside.
- Cut chicken into 1 inch (2.5 cm) cubes.
- Thread onto 10 small bamboo or barbecue skewers.
- Place skewers in prepared pan.
- Brush with half of the peanut sauce that has been set aside.
- Bake approximately 5 minutes.
- Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce.
- Bake 5 more minutes or just until chicken is done.
- Serve with remaining peanut sauce.
Nutrition Facts : Calories 174.4, Fat 6.5, SaturatedFat 1.3, Cholesterol 52.8, Sodium 231.6, Carbohydrate 5.5, Fiber 0.5, Sugar 4.2, Protein 23.1
CHICKEN SATAY WITH PEANUT DIPPING SAUCE WITH GLUCOMANNAN
Make and share this Chicken Satay With Peanut Dipping Sauce With Glucomannan recipe from Food.com.
Provided by keort
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, combine all chicken satay ingredients. Refrigerate for at least an hour - up to 24 hours.
- Preheat broiler. Soak 10 bamboo skewers in water for 15 minutes to prevent from burning.
- Thread marinated chicken onto skewers and place on broiler pan. Broil 3 minute each side until edges are browned.
- Dipping sauce: Immediately before serving, combine all ingredients in a small bowl. Mix until creamy.
Nutrition Facts : Calories 366.9, Fat 25.3, SaturatedFat 7.8, Cholesterol 72.6, Sodium 1206.5, Carbohydrate 8.3, Fiber 2.6, Sugar 1.3, Protein 28.4
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- Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
- In a mixing bowl, stir together coconut milk, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, ginger and lime juice. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.
- Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8'' gap between the pieces.
- Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit, about 10 minutes. Baste with butter occasionally if desired.
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- Before you get started, if you’re using bamboo skewers, soak them in a bowl of water for at least an hour––this prevents them from burning during the cooking process!
- Marinate the chicken for at least 30 minutes with coconut milk, fish sauce, soy sauce, red curry paste, curry powder, sugar, and lime juice. You can also let it sit overnight if you want to do this in advance!
- While the chicken is marinating, prepare the sauce by combining the peanut butter, hot water, lime juice, garlic, ginger, soy sauce, fish sauce, and sesame oil. If you want it saltier, you can add more soy sauce or fish sauce.
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