Chicken Satay With Spicy Peanut Sauce And Cucumber Relish Recipes

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CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH



Chicken Satay w/ Peanut Sauce & Cucumber Relish image

Either served as a appetizer or main dish these wonderful little grilled chicken strips dipped in Thai Peanut sauce and served with Thai Cucumber Relish is to die for.

Provided by Marsha Gardner

Categories     Meat Appetizers

Time 2h10m

Number Of Ingredients 27

MARINADE
1 c yogurt, plain
1 tsp fresh grated ginger
1 Tbsp curry powder
1 1/2 lb chicken breasts, boneless and skinless, cut into strips
20 bamboo skewers, soaked in water for 30 mintues
canola oil for grilling
butter lettuce leaves
fresh cilantro
PEANUT SAUCE
1/2 c peanut butter, creamy
3 Tbsp water
1 large lime, juiced
1-2 Tbsp rice wine vinegar
3 Tbsp honey
1 Tbsp canola oil
1 tsp fresh grated ginger
1 tsp sriarcha chili (more or less to taste)
THAI CUCUMBER RELISH
1 c rice wine vinegar
1/3 c sugar
1 Tbsp kosher salt
2 tsp freshly ground black pepper
1 thai chili pepper, sliced thin and then chopped
2 medium english cucumbers, quartered and chopped
3 green onions, sliced thin
1 small carrot, finely shredded

Steps:

  • 1. 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 up to 2 hours.
  • 2. 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.
  • 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
  • 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
  • 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.

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 SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay With Spicy Peanut Sauce and Cucumber Relish image

Make and share this Chicken Satay With Spicy Peanut Sauce and Cucumber Relish recipe from Food.com.

Provided by bsneary

Categories     Curries

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon cilantro, chopped
1/2 teaspoon ground turmeric
1 lb boneless skinless chicken breast
1 cup coconut milk
2 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup brown sugar
2 tablespoons fresh lime juice
1 teaspoon salt
1 large japanese cucumber
2 shallots
1 Thai chile
1/3 cup white vinegar
2 teaspoons brown sugar
1 teaspoon salt

Steps:

  • In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
  • 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 for up to 4 hours.
  • While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
  • Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
  • Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay with Spicy Peanut Sauce and Cucumber Relish image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
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 tamarind liquid, or fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, peeled, halved and thinly sliced
2 shallots, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish

Steps:

  • In a bowl, combine all the marinade ingredients except the chicken. 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 for up to 4 hours.
  • Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
  • Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
  • Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

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