Martys Thai Chicken Satay Recipes

MARTYS THAI CHICKEN SATAY

Steps:

• Cut chicken into strips and then thread onto the wooden skewers. To make the marinade, place all the marinade ingredients into a processor and blend to make a paste. Transfer to a bowl/plate. Add the chicken skewers and toss them making sure the meat is well covered in the marinade. Cover with cling film and refrigerate for 1 hour. To make the peanut sauce, put all the ingredients into a pan and heat gently, stirring continuously until a smooth paste is formed. Grill the chicken under a grill or bbq for 3-5 minutes on each side or until the chicken is cooked. Reheat the sauce, adding hot water if needed, and serve with the chicken satays

THAI CHICKEN SATAY

Steps:

• Cut the chicken in 1 in pieces.
• Spray a large fry-pan or Dutch oven with cooking spray.
• Sear the chicken until browned on all sides.
• Remove from pan.
• Add onions and saute for 5 minutes.
• Add garlic, and saute for another 2 minutes.
• Add Curry Paste and Corrinder and cook 1 minute until fragrant.
• Return the chicken to the pot, and add the next 9 ingred.
• Stir, and bring to a boil.
• Reduce to med-low, cover and simmer for 1 hour.
• Stir cornstarch and water and add to pot.
• Let cook until thick.
• Serve over rice with garnishes.
• Yumpy.

MARTY'S THAI CHICKEN SATAY

Steps:

• Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
• Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

THAI CHICKEN SATAY

Steps:

• mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
• Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.

MARTY'S THAI CHICKEN SATAY

Steps:

• Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
• Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.