Chicken Satay With Spicy Peanut Sauce Recipes

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GRILLED CHICKEN SATAY WITH SPICY PEANUT SAUCE



Grilled Chicken Satay with Spicy Peanut Sauce image

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Provided by Gina

Categories     Appetizer     Dinner

Number Of Ingredients 20

1/2 cup light coconut milk
1 tablespoon Asian fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
1/2 tsp kosher salt
freshly ground black pepper (to taste)
1 -1/4 pounds thin sliced boneless (skinless chicken cutlets)
16 large Bamboo skewers (soaked in cold water)
lime wedges (for garnish)
1 tbsp chopped cilantro (for garnish)
1 tbsp chopped peanuts (for garnish (optional))
1/3 cup low sodium chicken broth
2 tbsp Better'n peanut butter
1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
2 tsp honey
1 tsp Sriracha chili sauce
1 tsp freshly grated ginger
1 small clove garlic (minced)

Steps:

  • In a bowl, mix 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 at least 4 hours or longer.
  • Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
  • Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Nutrition Facts : ServingSize 4 skewers, Calories 297 kcal, Carbohydrate 16 g, Protein 36.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 104 mg, Sodium 998 mg, Fiber 2 g, Sugar 6.5 g

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 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 SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

Grill skewers of tender chicken for guests to dip in a creamy sauce made fast with reduced-fat peanut butter and prepared teriyaki marinade.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 10

24 (6-inch) bamboo or wooden skewers
1/2 cup chicken broth
1/3 cup reduced-fat creamy peanut butter
2 tablespoons purchased teriyaki marinade and sauce
1 tablespoon fresh lime juice
1 teaspoon grated gingerroot
1/4 teaspoon ground red pepper (cayenne)
1 1/4 lb. boneless skinless chicken breast halves
2 medium green bell peppers, cut into 1-inch squares
2 medium red bell peppers, cut into 1-inch squares

Steps:

  • Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil.
  • Meanwhile, heat oven to 425°F. In small saucepan, combine all sauce ingredients; mix well. Cook about 5 minutes or until blended, stirring frequently. Cut chicken diagonally into strips, about 3 inches long and 3/4 inch wide.
  • On each bamboo skewer, thread 1 green pepper square, 1 red pepper square and 1 or 2 strips of chicken. Brush chicken mixture with 1/4 cup sauce. Place in foil-lined pan.
  • Bake at 425°F. for 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve chicken saté with warm sauce.

Nutrition Facts : Calories 55, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1/24 of Recipe, Sodium 110 mg, Sugar 2 g

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 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

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

1 lb boneless skinless chicken breast (500 g)
2 tablespoons peanut butter (25 mL)
2 tablespoons chicken stock (25 mL)
2 tablespoons fresh coriander, chopped (25 mL)
1 tablespoon rice wine vinegar (15 mL)
1 tablespoon honey (15 mL)
2 teaspoons sesame oil (10 mL)
2 teaspoons soya sauce (10 mL)
1 teaspoon garlic, minced (5 mL)
1 teaspoon gingerroot, minced (5 mL)
1 teaspoon sesame seeds, toasted (5 mL)

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 SPICY PEANUT SAUCE



Chicken Satay With Spicy Peanut Sauce image

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

Provided by abloom69

Categories     Chicken

Time 45m

Yield 50 pieces

Number Of Ingredients 26

1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
2 tablespoons sesame oil
2 tablespoons vegetable oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 1/2 minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
4 teaspoons vegetable oil
2 teaspoons sesame oil
1/2 cup red onion, minced
1 teaspoon ginger, minced
2 tablespoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup smooth peanut butter or 1/3 cup chunky peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1 teaspoon sambal oelek, to taste (chili paste with garlic)
1/3-1/2 cup hot water

Steps:

  • Cut chicken into chunks if thighs strips if breasts.
  • Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours.
  • Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened.
  • Add vinegar, sugar and continue to cook until sugar dissolves.
  • Remove from heat and stir in remaining ingredients.
  • Adjust seasoning to your taste.
  • Can also be put in a food processor for a completely smooth sauce.
  • To Serve- Preheat oven to 375.
  • Thread chicken onto skewers and arrange on baking sheets.
  • Bake for 5- 10 minutes or until just cooked.
  • Serve with Satay Sauce.
  • Substitute Beef, lamb, shrimp, pork or scallops.
  • If Sauce gets to thick if made in advance thin with hot water.

Nutrition Facts : Calories 48.2, Fat 3, SaturatedFat 0.5, Cholesterol 9.4, Sodium 180.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 3

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