Chinese Style Satay Chicken Recipes

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MALAYSIAN CHICKEN SATAY RECIPE



Malaysian Chicken Satay Recipe image

Chicken satay is prepared with the chicken meat marinated with a myriad of spices and grilled to perfection. This Malaysian chicken satay recipe is tender and succulent and can be prepared with a grilled pan.

Provided by KP Kwan

Categories     Snacks

Time 30m

Number Of Ingredients 15

1kg chicken meat
2 teaspoons turmeric powder
80g sugar
1 teaspoon ground white pepper
2 teaspoons coriander powder
2 teaspoons fennel powder
2 teaspoons cumin powder
1 tablespoon sweet soy sauce
2 teaspoons salt
1/2 cup (about 125ml) vegetable oil
1 medium size onion (about 120g)
10 cloves garlic
120 g galangal
10g belacan
70g lemongrass

Steps:

  • Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
  • Cut some chicken skin into small pieces for later use.
  • Add Marinade (A) with the chicken
  • Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
  • Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
  • Soak the wood skewers in water for half a before using them.
  • Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
  • Grill over a small flame until the satay turns golden brown with some char marks.

Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CHICKEN SATAY (THE BEST RECIPE!)



Chicken Satay (The Best Recipe!) image

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h

Number Of Ingredients 14

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Steps:

  • Cut the chicken meat into small cubes. Set aside.
  • Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
  • For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
  • Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
  • Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar

CHINESE SATAY CHICKEN STIR FRY



Chinese Satay Chicken Stir Fry image

{Video below} My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stir Fry

Time 20m

Number Of Ingredients 21

8 oz / 250g chicken breast
3/4 tsp baking soda ((bi carb soda) (optional))
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp chilli powder ((Not US Chilli powder! See Note 1))
1 1/2 tsp Curry Powder ((Note 2))
1/2 tsp salt
1/4 tsp white pepper
1 1/2 tbsp smooth peanut butter
2 tsp brown sugar
1 tsp light soy sauce ((Note 3))
2 tsp rice vinegar
2 tsp Sriracha ((or other hot sauce))
1/2 tsp lemongrass paste ((Note 4))
1/3 cup coconut milk ((full fat))
1/4 cup water
1 tbsp peanut oil ((or other plain oil))
1 onion (, finely chopped)
2 garlic cloves (, minced)
Shallots/scallions (, sliced (optional garnish))

Steps:

  • Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
  • Rinse well, pat dry with paper towel then place in a bowl.
  • Mix together Seasoning.
  • Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
  • Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
  • Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
  • Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
  • Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker - 1 to 1 1/2 minutes.
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.

Nutrition Facts : ServingSize 257 g, Calories 484 kcal

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 SKEWERS RECIPE BY TASTY



Chicken Satay Skewers Recipe by Tasty image

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

Steps:

  • In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  • Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
  • Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  • With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
  • Serve the chicken skewers with the sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

THAI-STYLE CHICKEN SATAY



Thai-Style Chicken Satay image

Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce.

Provided by Bryan Herbert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h25m

Yield 6

Number Of Ingredients 9

½ cup soy sauce
½ cup lemon juice
¼ cup peanut butter
6 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
6 (10 inch) skewers

Steps:

  • Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  • Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 10.5 g, Cholesterol 103.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 42.8 g, SaturatedFat 2.7 g, Sodium 1365.1 mg, Sugar 4.1 g

CHINESE STYLE SATAY CHICKEN



Chinese Style Satay Chicken image

This is a recipe I developed myself after having various "not quite satisfactory" satay chicken dishes in Chinese restaurants. I found they were either too peanutty, not hot enough, bland or in some other way not quite right. So after a few experiments I ended up with this. Enjoy!

Provided by blindlemon

Categories     Chicken

Time 37m

Yield 4 serving(s)

Number Of Ingredients 15

4 skinless chicken breasts, and cubed
1 green bell pepper
1 large onion
1 cup dry roasted peanuts
3 tablespoons cider vinegar
4 tablespoons dark brown sugar
1 -2 teaspoon crushed red pepper flakes (lazy) or 2 -3 fresh red chilies, chopped
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 tablespoons mushroom soy sauce or 4 tablespoons mushroom ketchup
1 teaspoon cornflour
300 ml hot water
peanut oil
sesame oil

Steps:

  • Preparation: Chop/grind half the peanuts in a blender to a powder.
  • Roughly chop or crush the rest.
  • Roughly chop the green pepper and finely chop the onion.
  • Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
  • Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
  • Put aside to marinate for at least 15 minutes.
  • Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
  • Mix the cornflour with a little cold water and add half of this to the sauce.
  • Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
  • Add the chilli powder and very quickly the finely chopped onion.
  • (If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
  • Add some more groundnut oil to the wok and allow to heat.
  • Add the green pepper, increase the heat and stirfry for 1 minute.
  • Add a little more oil and then add the chicken mixture.
  • Stirfry for two minutes or until the chicken is well sealed.
  • Add the hot water to the sauce in the mixing jug and pour into the wok.
  • Cook for a further 2 minutes or until the chicken is firm.
  • Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
  • Finally, drizzle a little more sesame oil over and fold in.

Nutrition Facts : Calories 681.5, Fat 34.5, SaturatedFat 5.3, Cholesterol 151, Sodium 1622.5, Carbohydrate 31.7, Fiber 6, Sugar 18.2, Protein 64.4

CHICKEN SATAY



Chicken satay image

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
  • Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
  • Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
  • Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
  • 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
  • Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  • Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
  • Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

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From iamafoodblog.com


21 CHINESE BEEF SATAY RECIPE - SELECTED RECIPES
Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it’s too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.
From selectedrecipe.com


MAKE BETTER-THAN-RESTAURANT THAI-STYLE CHICKEN SATAY WITH …
2018-08-10 All in all, this Thai-style chicken satay is less complicated than the double-sauce-plus-marinade Balinese Pork Satay recipe I published a few weeks back, which makes it an appealing dish for a relaxed, late-summer after-work supper or weekend appetizer. The most complicated part is actually the Peanut-Tamarind Dipping Sauce, which, if you're feeling extra …
From seriouseats.com


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