Chicken Satay With Peanut Sauce Recipes

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CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

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

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish 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.

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



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 SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

Steps:

  • Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
  • Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
  • Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
  • Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

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

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

Provided by Chungah Rhee

Categories     asian inspired

Yield 6 servings

Number Of Ingredients 17

1/4 cup coconut milk
2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

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



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 WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 12

4 garlic cloves
10 to 12 fresh cilantro stems and leaves attached, well washed
5 tablespoons honey
4 tablespoons Thai red curry paste
1 cup coconut milk
4 tablespoons soy sauce
1/2 cup water
1 pound chicken breast cut into 1/4-inch thick strips
3 tablespoons peanut oil
1/2 cup roasted peanuts, finely chopped
Salt to taste
Wooden skewers soaked in hot water

Steps:

  • Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.
  • The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.
  • When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.
  • While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.
  • When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 2h35m

Yield 20 skewers

Number Of Ingredients 16

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

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



Chicken Satay with Peanut Sauce image

Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10-12 servings.

Number Of Ingredients 19

2 pounds boneless skinless chicken breasts
1/3 cup soy sauce
1 green onion, sliced
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
PEANUT SAUCE:
1/2 cup salted peanuts
1/4 cup chopped green onions
1 garlic clove, minced
3 tablespoons chicken broth
3 tablespoons butter, melted
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. , In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. , Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.

Nutrition Facts :

CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)



Chicken Satay With Peanut Sauce (Mark Bittman) image

Another Mark Bittman recipe that I am posting for safekeeping. This one is also not specific in the amounts. I am guessing that the chicken is 1 pound. Prep and cooking times are also wild stabs. UPDATE 2-22-13: Today I tried making the sauce for the first time. I thought that the ingredients listed were fine, but the sauce seemed too bland. I doubled the lime juice and a couple of other seasonings, and added a little garlic powder, and I thought that made a significant improvement. It would be best for you to experiment and find the proportions of the ingredients that work best for you.

Provided by coconutty

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 garlic clove, smashed
1 lime, juice of
1/2 cup peanut butter
freshly squeezed lime juice (a couple of tablespoons)
soy sauce, a splash of
red chili pepper flakes, 1-2 pinches of
1 teaspoon brown sugar
chicken broth or water
salt and pepper
bamboo skewer
lime, cut into wedges

Steps:

  • Pound chicken breasts to 1/2 inch thickness.
  • Slice them into 4-inch pieces.
  • In a bowl, combine the juice from one lime with a smashed clove of garlic.
  • Add the chicken and let it marinate for 5 minutes.
  • Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
  • Adjust seasoning.
  • Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
  • Thread onto skewers and grill for 2 min on each side or until cooked through.
  • Serve with the reserved peanut sauce and lime wedges.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

I GOT THIS RECIPE FROM A WEBSITE THAT SAID IT WAS ADAPTED FROM FOOD TV. THIS IS WHAT SHE HAD WRITTEN ABOUT THE RECIPE. For those not familiar with Thai food, chicken satay consists of marinated strips of chicken breast, skewered, grilled and served with a delicious, somewhat spicy, peanut sauce. They are ubiquitous not only in Thai restaurants in the US, but in Thailand itself - where they are sold by street vendors for ridiculously low prices. When we visited Thailand, we were amazed at how much the food served there tasted like the food served at Thai restaurants in America. This is not always the case - Cambodian food in the US, for example, rarely resembles what's available there. I don't know if this is because Thai recipes have become standardized, or because the basic ingredients produce dishes of similar taste regardless of proportions or other ingredients. In any case, we found that this recipe for chicken satay produced a dish that tasted pretty much exactly like the chicken satay served at Thai restaurants here and in Thailand. Needless to say, it was very good. You should be able to buy the necessary ingredients at specialized Asian markets. Thai red curry was not available at my local Safeway, but I could find it easily at a local Asian market. Note that fish sauce usually comes in huge bottles, you only need a little bit, so try to buy the smallest size you can. The stuff is very smelly, but wonderful when mixed with the other ingredients. For my party, I tripled the recipe I'm including here. This was fine for the chicken itself, but it produced way too much peanut sauce. One recipe of peanut sauce would have been enough.

Provided by byZula

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or 1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
salt & freshly ground black pepper
bamboo skewer, soaked in cold water

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.

Nutrition Facts : Calories 198.6, Fat 8, SaturatedFat 6.2, Cholesterol 65.8, Sodium 439.9, Carbohydrate 3.5, Fiber 0.9, Sugar 2.5, Protein 27.5

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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CHICKEN SATAY WITH PEANUT SAUCE - SAVORY TOOTH
2018-03-29 Cover and refrigerate for at least 6 hours and up to 24 hours. Assemble Skewers: If using wooden skewers, soak them in water for at least 30 minutes. Preheat oven to 450 F, and prepare baking half sheet lined with parchment paper for easy cleanup. After soaking skewers, thread about 4 chicken chunks per skewer, leaving half of each skewer empty ...
From savorytooth.com
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CHICKEN SATAY WITH PEANUT SAUCE RECIPE - BRYANT NG | FOOD & WINE
Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat. Step 3. Light a grill and oil the grates. Grill the chicken skewers over moderately high heat ...
From foodandwine.com
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CHICKEN SATAY WITH PEANUT SAUCE - VALERIE BERTINELLI
1. Make the Peanut Sauce: Heat the peanut oil in a small skillet or sauté pan over medium-low. Add the onion and jalapeño, and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the garlic and ginger, and cook, stirring constantly, 30 seconds. Remove from the heat, and cool 3 minutes; transfer to a large bowl.
From valeriebertinelli.com
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CHICKEN SATAY WITH PEANUT SAUCE - SUM OF YUM
2021-04-28 Thread the marinated chicken tenders onto the skewers. Preheat your grill over medium heat. Brush the grates with oil. Place the chicken skewers onto to preheated grill and cook for 4 - 6 minutes per side, or until the internal temperature is 165 degrees fahrenheit. Serve immediately with peanut sauce for dipping.
From sumofyum.com
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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
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CHICKEN SATAY WITH SPICY PEANUT SAUCE RECIPE - SKINNYTASTE
2016-06-28 Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well.
From skinnytaste.com
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CHICKEN SATE WITH PEANUT SAUCE RECIPE | MYRECIPES
Prepare grill. Advertisement. Step 2. To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes. Step 3. To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves. Step 4.
From myrecipes.com
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CHICKEN SATAY WITH PEANUT SAUCE | 75 MINUTES | LOWCARBINGASIAN
2022-03-14 Mix well, transfer peanut dipping sauce to a serving bowl, cover and set aside. Once done marinating, skewer chicken loosely (do not pack in tight). Cook for 10-12 minutes @ 390F until browned and internal temp reaches 165F. Once done, transfer to a serving plate along with peanut dipping sauce.
From lowcarbingasian.com
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CHICKEN SATAY WITH PEANUT SAUCE RECIPE | MYRECIPES
Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat. Step 4. Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to …
From myrecipes.com
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EASY CHICKEN SATAY WITH PEANUT SAUCE RECIPE - SIMPLY STACIE
Slice chicken across the grain into 3 inch long strips about 1/4 to 3/4 inch thick. Thread strips accordion-style on skewers. Add skewers to marinade, turning to coat over chicken. Cover and chill for 1 hour. Place chicken skewers on a baking sheet lined with foil and broil three to four inches from heat for 5 minutes.
From simplystacie.net
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CHICKEN SATAY BOWLS WITH SPICY PEANUT SAUCE RECIPE - EATINGWELL
Directions. Step 1. Prepare Thai Chicken Satay with Spicy Peanut Sauce as directed. Remove the chicken from the skewers and cut into strips. Divide the sauce among 4 small condiment containers with lids and refrigerate until ready to use. Advertisement. Step 2. To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.
From eatingwell.com
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BEST CHICKEN SATAY WITH PEANUT SAUCE RECIPES - FOOD NETWORK
2016-05-16 Directions Step 1 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. Step 2 Meanwhile, soak the wooden skewers in water. Step 3
From foodnetwork.ca
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CHICKEN SATAY WITH PEANUT SAUCE | METRO
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, accordion style. In a frying pan, cook the strips over medium heat for 15 minutes.
From metro.ca
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CHICKEN SATAY WITH PEANUT CHILLI SAUCE - NICKY'S KITCHEN SANCTUARY
2020-04-13 For the satay sauce, we mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar, ground coriander and lime juice. Once the satay ingredients have been mixed together, heat over a medium heat until thickened. Then turn off the heat. You can serve it warm or cold.
From kitchensanctuary.com
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CHICKEN SATAY WITH PEANUT SAUCE - DINNER, THEN DESSERT
2018-07-27 How to make Chicken Satay Peanut Sauce: 1 cup smooth peanut butter. ⅓ cup low sodium soy sauce. 3 cloves garlic. 2 tablespoons sesame oil. 1 inch piece fresh ginger. 1 teaspoon Sriracha. 2 limes juiced and zested. Puree all …
From dinnerthendessert.com
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CHICKEN SATAY WITH PEANUT SAUCE | FAVORITE FAMILY RECIPES
2020-09-16 For The Chicken Satay 3 chicken breasts cut into long strips 2 tablespoons peanut oil 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground ginger 1/4 teaspoon curry powder For The Peanut Dipping Sauce 3 tablespoons creamy peanut butter 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1/2 teaspoon minced garlic
From favfamilyrecipes.com
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EASY CHICKEN SATAY WITH PEANUT DIPPING SAUCE - INQUIRING CHEF
2022-02-10 Marinate chicken for at least 10 minutes and up to a day (if it will be more than 10 minutes, refrigerate chicken while it marinates). If using wooden / bamboo skewers, soak them in water for 10 minutes to minimize burning. Make Peanut Sauce: Combine 1 ¼ cups coconut milk and 2 Tablespoons red curry paste in a small saucepan over low-medium ...
From inquiringchef.com
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BEST VALERIE'S CHICKEN SATAY WITH PEANUT SAUCE RECIPES - FOOD …
2016-08-31 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. appetizer Asian chicken grill nuts Rate Recipe My rating for Valerie’s Chicken Satay with Peanut Sauce
From foodnetwork.ca
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Top Asked Questions

How to make chicken satay with peanut butter?
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.
What is chicken satay?
This peanut sauce is thick and chunky, not a thin dipping sauce. Because I like to DOLLOP the sauce on! Satay Chicken is probably better known as Malaysian and Thai. But actually, it is originally from Indonesia. And as with all popular dishes from cuisines around the world, there are many versions of chicken satay.
What kind of sauce do you put on chicken satay?
Chicken Satay with Peanut Sauce - Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!! Chicken Satay with Peanut Sauce - Damn Delicious
How do you make a chicken and peanut sauce recipe?
1 tablespoon fish sauce 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 tablespoon canola oil Kosher salt and freshly ground black pepper, to taste For the peanut sauce 3 tablespoons creamy peanut butter 1 tablespoon reduced sodium soy sauce 1 tablespoon freshly squeezed lime juice 2 teaspoons brown sugar

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