Satay Chicken Recipe Easy

EASY CHICKEN SATAY

Steps:

• Soak 15 wooden skewers in water.
• In a large plastic bag, combine all ingredients and toss to coat.
• Close bag and marinate in the refrigerator for 30 minutes.
• Remove chicken from marinade, discard remaining marinade.
• Thread chicken strips onto skewers, threading back and forth.
• Grill or broil chicken until no longer pink.
• Serve with your favorite dipping sauces!

CHICKEN SATAY

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.

QUICK AND EASY CHICKEN SATAY

Steps:

• Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
• Cook onion and garlic in same wok, stir-until onion softens.
• Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
• To serve: Spoon chicken over rice and sprinkle with green onions.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

CHICKEN SATAY

Steps:

• Preheat grill to medium-high heat.
• In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
• Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side.
• Remove from the grill and top with the sauce.

CHICKEN SATAY WITH PEANUT SAUCE

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

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

CHICKEN SATAY

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.

SATAY SAUCE

Steps:

• 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.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

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!