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
EASY CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- Combine all the ingredients for the marinade in a large bowl and whisk well.
- Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
- If using, soak bamboo skewers in hot water for at least 30 minutes before use.
- Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
- To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
- Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
- Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 33 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 1173 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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
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
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 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 SPICY PEANUT SAUCE
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
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-CHUTNEY SAUCE
This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
- Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
- Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
- Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.
Nutrition Facts : Calories 350 g, Fat 14 g, Fiber 1 g, Protein 44 g
CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)
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
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.
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