Peanut Dipping Sauce For Satay Recipes

CHICKEN SATAY

Steps:

• In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
• Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
• When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
• Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

HOW TO MAKE PEANUT DIPPING SAUCE

Steps:

• Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
• Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

CHICKEN SATAY WITH PEANUT DIPPING SAUCE

Steps:

• In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
• In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes. Remove from heat; stir in cilantro. Pour into small bowl for dipping; set aside.
• Heat gas or charcoal grill. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
• Serve chicken with lime wedges and dipping sauce.

THAI SATAY PEANUT DIPPING SAUCE

Steps:

• Combine in wok, cook together adding curry to taste.
• Serve warm as dipping sauce for Satay meat skewers.

PEANUT DIPPING SAUCE FOR SATAY

Steps:

• In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
• Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

CHICKEN SATAY WITH PEANUT DIPPING SAUCE

Steps:

• In a large bowl combine yogurt, onion, garlic, a dash of cayenne, and juice of half a lemon. Add chicken breast. Toss to coat and refrigerate overnight or for at least 6 hours. Remove chicken from bowl and place on skewers. Grill chicken on grill or in a grill pan. In separate bowl combine peanut butter, soy sauce, and water. Whisk until smooth. Add additional cayenne pepper and lime juice. Flip chicken and grill until cooked through. Serve with peanut butter sauce.

BEEF SATAY WITH A PEANUT DIPPING SAUCE

Steps:

• Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

PEANUT SATAY SAUCE

Steps:

• In a large pan, combine peanut butter, soy, broth, ginger, garlic and water. Mix well and heat through. Add the cornstarch to thicken slightly.

CHICKEN SATAY WITH PEANUT 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.