CHICKEN SATAY (THE BEST RECIPE!)
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
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
CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
CHICKEN SATAY WITH SPICY PEANUT SAUCE
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
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 (SATé)
Southeast Asian marinated and skewered meat with a spicy, mildly sweet peanut sauce. One of America's favorite dishes at Thai restaurants, though originally Indonisian rather than Thai. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. This recipe serves 6 for dinner or 18 as an appetizer.
Provided by littleturtle
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into 1/2" chunks.
- In a skillet, roast the peanuts over medium heat for 2 minutes.
- Add garlic and ginger and cook for 2 more minutes.
- Add curry and coriander and heat for 1 more minute.
- Combine with all remaining ingredients; mix well.
- Let chicken marinate in mixture overnight.
- Preheat oven to 325°F.
- Thread chicken evenly onto the skewers.
- Cover a baking sheet with foil and rest the skewered chicken on top.
- Pour the marinade over the chicken.
- Bake in oven for 10 minutes.
Nutrition Facts : Calories 238.9, Fat 14.9, SaturatedFat 2.2, Cholesterol 34.2, Sodium 874.3, Carbohydrate 8.4, Fiber 2.2, Sugar 3.3, Protein 19.6
FIERY CHICKEN SATE
Steps:
- In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander. Add the chicken and toss until well coated. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
- Preheat the broiler or grill. Remove the chicken from the marinade and thread each strip onto a skewer. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side. Serve immediately.
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.
CHEESY CHICKEN PASTA (FIERY) RECIPE BY TASTY
Here's what you need: nonstick cooking spray, boneless skinless chicken breast, frozen broccoli, penne pasta, cream cheese, chicken stock, milk, Tasty™ Fiery seasoning mix, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F (190°C).
- Mix together the stock, milk and seasoning mix in a large bowl until well blended.
- Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
- Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
- Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 57 grams, Fat 45 grams, Fiber 3 grams, Protein 33 grams, Sugar 9 grams
CHICKEN SATAY
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
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
SWEET AND SPICY CHICKEN SATAY
A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!
Provided by SHANLEI
Categories World Cuisine Recipes Asian
Time 1h46m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
- Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
- Grill or broil chicken for 3 minutes per side, or until cooked through.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.4 g, Cholesterol 110 mg, Fat 7.4 g, Protein 39.2 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 23 g
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
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