Satay Chicken Recipes

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CHICKEN SATAY



Chicken satay image

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.

Provided by Jamie Oliver

Categories     Jamie's Comfort Food     Chicken     Chicken thighs

Time 40m

Yield 4

Number Of Ingredients 15

1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3-4 fresh chillies
2 cloves of garlic
5 cm piece of ginger
1 bunch of fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 free-range chicken thighs, skin off, bone out
1 handful of shelled peanuts
groundnut oil
¼ of a watermelon (1.5kg), or 1 ripe pineapple

Steps:

  • Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
  • Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
  • Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
  • Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
  • If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
  • Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
  • When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
  • Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

Nutrition Facts : Calories 450 calories, Fat 28.6 g fat, SaturatedFat 6 g saturated fat, Protein 33.9 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.56 g salt, Fiber 1.9 g fibre

CHICKEN SATAY (THE BEST RECIPE!)



Chicken Satay (The Best Recipe!) image

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

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

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

EASY CHICKEN SATAY



Easy Chicken Satay image

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

CHICKEN SATAY



Chicken Satay image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 5

1/2 cup apple juice, microwaved until warm
1/4 to 1/3 cup peanut butter
2 tablespoons soy sauce or tamari, your preference
2 teaspoons red curry paste
8 to 10 chicken tenders (about 3/4 to 1 pound total)

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



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

CHICKEN SATAY



Chicken Satay image

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

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.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

QUICK AND EASY CHICKEN SATAY



Quick and Easy Chicken Satay image

This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.

Provided by The Flying Chef

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon peanut oil
800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
2 brown onions, sliced thinly
3 garlic cloves, crushed
50 ml water
1 teaspoon chicken stock
150 ml satay sauce
1 teaspoon chili flakes
250 ml coconut milk
200 ml coconut cream
2 green onions, sliced

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.

CHICKEN SATAY SKEWERS RECIPE BY TASTY



Chicken Satay Skewers Recipe by Tasty image

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

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!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

CHICKEN SATAY SKEWERS



Chicken Satay Skewers image

Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 9

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
Vegetable oil, for pan

Steps:

  • In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
  • Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
  • Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Nutrition Facts : Calories 131 g, Fat 8 g, Protein 14 g

CHICKEN SATAY



Chicken Satay image

Make and share this Chicken Satay recipe from Food.com.

Provided by Rita1652

Categories     Chicken

Time 14m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chopped garlic
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
16 bamboo skewers
oil or coconut milk
peanut sauce (recipe #63210)
fresh cilantro leaves
romaine lettuce leaf

Steps:

  • Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  • If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  • Place the chicken strips in a plastic freezer bag.
  • Add all the marinating ingredients and gently toss until well mixed.
  • Let the chicken marinate in the fridge for at least 2 to 24 hours.
  • When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  • Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  • Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  • The satays are done when they have turned golden brown and crispy along the edges.
  • Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

CHICKEN SATAY LETTUCE CUPS



Chicken Satay Lettuce Cups image

This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 28

1/3 cup packed dark brown sugar
1/4 cup vegetable oil
1 1/2 teaspoons ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cloves garlic
2 stalks lemongrass, tender white parts only, finely diced
1/2 white onion, coarsely chopped
Kosher salt
3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup salted dry-roasted peanuts
1/2 cup coconut milk
3 tablespoons tamarind paste
2 tablespoons distilled white vinegar
1 tablespoon dark brown sugar
Pinch cayenne pepper
Kosher salt
10 cloves garlic
3/4 cup vegetable oil
1 cup salted dry-roasted peanuts
2 tablespoons dark brown sugar
Kosher salt
2 pints cherry tomatoes, halved
2 English cucumbers, sliced
2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves)
1/2 white onion, thinly sliced
4 cups cooked white or sticky rice

Steps:

  • For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
  • For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
  • For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
  • Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
  • Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
  • Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
  • Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

CHICKEN BREAST SATAY



Chicken Breast Satay image

Provided by Craig Claiborne

Categories     dinner, appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

1 pound skinless, boneless breast of chicken
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground dried fennel
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
3 tablespoons coarsely chopped shallots
1 1/2 teaspoons finely minced garlic
1/2 cup water
2 tablespoon sugar
Salt to taste if desired
1/2 teaspoon Worcestershire sauce
3 tablespoons corn, peanut or vegetable oil
3 tablespoons coconut cream or milk Satay sauce (see recipe)

Steps:

  • Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
  • Preheat charcoal grill or kitchen broiler.
  • Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
  • Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
  • Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
  • Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
  • Add one tablespoon of the oil and blend well.
  • Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
  • Blend remaining 2 tablespoons oil and coconut cream or milk.
  • Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SATAY



Chicken satay image

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

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

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

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SATAY CHICKEN STIR-FRY RECIPE IN 30 MINUTES! | EAT, LITTLE …
satay-chicken-stir-fry-recipe-in-30-minutes-eat-little image
2018-02-17 Instructions. Place the chicken in a bowl and sprinkle over the baking soda and curry powder. Use a pair of chopsticks or tongs to mix everything together. Set the chicken aside for 10-15 minutes while you get on …
From eatlittlebird.com


CHICKEN SATAY WITH PEANUT SAUCE - CHEF SAVVY
2021-10-25 Refrigerate for at least 1 hour or overnight. When you are ready to eat preheat grill to medium high heat. Thread the chicken pieces onto the skewers. Place on the grill and cook for 4-5 minutes on each side. Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.
From chefsavvy.com


CHICKEN SATAY WITH SPICY PEANUT SAUCE - THE CHUNKY CHEF
2021-08-23 Grill chicken. Brush grill grates with vegetable oil and preheat grill over MED HIGH heat. When the grill is hot, add skewers to the grill, close the lid, and cook 8-10 minutes, flipping once or twice during cooking. Chicken should be golden brown with a …
From thechunkychef.com


CHICKEN SATAY - RECIPES | PAMPERED CHEF CANADA SITE
Add the rice, water, oil and salt to the 2-qt. (2-L) Micro-Cooker ®. Cover and microwave for 15–16 minutes. Stir the ingredients for the satay sauce together in a small mixing bowl. Place the rice and chicken tenders on a platter and spoon on some of the satay sauce. Serve with the remaining sauce, and if you like, top with cilantro, peanuts ...
From pamperedchef.ca


CHICKEN SATAY SALAD – GEO FOODS
Preparation. 1. Pour the tamari into a dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken fillets in half horizontally, then add to the marinade and mix well to coat. Set aside in the fridge for at least an hour, to allow the flavours to penetrate in the chicken. Meanwhile, mix the peanut butter with the ...
From foods.geo.tv


THAI CHICKEN SATAY RECIPE - SERIOUS EATS
2020-04-20 Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary. Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning ...
From seriouseats.com


EASY CHICKEN SATAY RECIPE - CHEF BILLY PARISI
2021-12-29 How to Make Chicken Satay. Follow along with these easy-to-follow instructions to make grilled chicken satay: Process together all the marinade ingredients until smooth. Pour the marinade over the large, diced chicken in a bowl and mix until well combined. Marinate covered in the refrigerator for at least 4 hours and up to 24 hours.
From billyparisi.com


CHICKEN SATAY {WITH PEANUT DIPPING SAUCE} – WELLPLATED.COM
2022-03-29 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.
From wellplated.com


BEST CHICKEN SATAY RECIPE - HOW TO MAKE CHICKEN SATAY
2020-11-04 In a medium bowl, toss turmeric and chicken together to coat. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and …
From delish.com


CHICKEN SATAY RECIPE | MYRECIPES
Recipes; Chicken Satay; Chicken Satay. Rating: Unrated. Be the first to rate & review! Satay is an Indonesian-style kebab featuring small cubes of meat or poultry; the kebabs are usually served with a spicy peanut sauce. Although satay is often served as an appetizer, this version is hearty enough for a main dish. Recipe by Oxmoor House January 2008 Pin Print More. Facebook …
From myrecipes.com


CHICKEN SATAY WITH AVOCADO SAUCE - BUDGET DELICIOUS
2021-10-05 Refrigerate for at least one hour, and up to 24 hours. While the chicken is marinating, soak wooden skewers in water. Preheat the air fryer to 400F / 200C, thread the chicken onto skewers and place inside the air fryer basket. Cook for 13-16 minutes, turning halfway through. Check for doneness using a meat thermometer.
From budgetdelicious.com


HOMEMADE CHICKEN SATAY (INSPIRED BY THE SINGAPORE FLYER)
2020-07-31 Skewer 4-5 pieces of chicken onto each of the satay sticks. Place the satay on a pre-oiled grilling rack. Brush with oil and grill in a preheated oven for about 6-8 mins at 200 to 220°C. Flip and brush with oil again, then grill for another 4 mins until nicely charred. Place the satay on a pre-oiled grilling rack.
From theburningkitchen.com


WHOLE SATAY CHICKEN RECIPE - TOM KERRIDGE
Remove and pat dry. Mix together the 1tbsp of turmeric and the 1tbsp of ground cumin and add some cold water to make a paste. Rub this mix into the chicken and cover it with clingfilm. Place it back into the fridge and leave it overnight. 2: Meanwhile, make the satay sauce.
From tomkerridge.com


SLOW COOKER SATAY CHICKEN - SO EASY! JUST SLOW COOKER RECIPES
2021-08-13 In a medium bowl add together the coconut milk, chicken stock, peanut butter, soy sauce, peanut oil, garlic, ginger, paprika, chilli, brown sugar and the salt and pepper. Whisk together until well combined. Pour this sauce over the chicken and onion and stir to combine. Place the lid on the slow cooker and cook on HIGH for 3 hours or LOW for 5 ...
From justslowcooker-recipes.com


CHICKEN WITH SATAY SAUCE RECIPE - THESUPERHEALTHYFOOD
2022-07-06 Instructions. In a large bowl, combine soy sauce, fish sauce, ginger powder, turmeric powder, chili powder, lemongrass,peanut butter, sugar, curry powder, lemon, and garlic. Stir and set aside. Put the chicken in bowl with the mixture and marinate overnight. Soak the skewers in water for 10 to 15 minutes.
From thesuperhealthyfood.com


GRILLED THAI CHICKEN SATAY RECIPE | THE RECIPE CRITIC
2021-07-24 Cut the chicken thighs into pieces and set them aside. In a medium-sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime, and salt and pepper. Stir in the peanuts. Add the chicken pieces and marinate for 3 hours or overnight.
From therecipecritic.com


CHICKEN SATAY WITH PEANUT SAUCE - THE WOKS OF LIFE
2019-06-18 While the chicken is marinating, prepare the sauce by combining the peanut butter, hot water, lime juice, garlic, ginger, soy sauce, fish sauce, and sesame oil. If you want it saltier, you can add more soy sauce or fish sauce. Skewer the chicken (4-7 pieces of chicken per skewer depending on the length).
From thewoksoflife.com


TRADITIONAL 6-INGREDIENT VIETNAMESE CHICKEN SATAY
2021-02-22 Instructions: 1. Slice the chicken thighs in half lengthwise and then in half again. Mix the unsweetened coconut milk, curry powder, brown sugar, fish sauce and turmeric in a medium mixing bowl. Add the chicken thighs and stir to coat completely. Cover and allow to marinade in the refrigerator for at least two hours.
From spiceandsugarmama.com


SLOW COOKER SATAY CHICKEN - SLOW COOKING PERFECTED
Altering the Satay Chicken Recipe. There are lots of ways that you can change this satay chicken recipe to make it better suited to your taste buds. Below are just a couple of examples. More peanut butter can be added for a bit more flavor and a thicker sauce. Be careful as adding too much may result in the dominant flavor being peanut butter ...
From slowcookingperfected.com


CHICKEN SATAY - RECIPES | PAMPERED CHEF US SITE
Add the rice, water, oil and salt to the 2-qt. (2-L) Micro-Cooker ®. Cover and microwave for 15–16 minutes. Stir the ingredients for the satay sauce together in a small mixing bowl. Place the rice and chicken tenders on a platter and spoon on some of the satay sauce. Serve with the remaining sauce, and if you like, top with cilantro, peanuts ...
From pamperedchef.com


SATAY CHICKEN STIR-FRY RECIPE | GOOD FOOD
Method. 1. To make the satay sauce, place all the ingredients in a small bowl and whisk together. Set aside until ready to use. 2. Heat a wok or large frying pan until very hot, add the peanut oil and swirl it around to coat the side. Add the chicken strips and cook in batches over high heat for 4 minutes, or until the chicken is golden and tender.
From goodfood.com.au


CHICKEN SATAY WINGS - CAROLINE CHAMBERS
2022-02-26 These chicken satay wings are a fun twist on the classic Southeast-Asian dish: chicken satay. Chicken satay is a skewered chicken that’s served with a peanut dipping sauce. In my version — I make it with wings instead! They are delicious and a perfect game day (or any day) meal! Chicken Satay Wings. Servings 4. Prep Time 4 hrs 5 mins. Cook Time 45 mins. …
From carolinechambers.com


SATAY CHICKEN CURRY - KHIN'S KITCHEN
2021-12-06 Pour the coconut milk, water, and peanut butter. Season with salt and sugar. Stir it well and bring it to simmer. Placed the grilled chicken pieces back in the curry sauce and cook with low-medium heat for 8-10 minutes until cooked through. ( If the sauce is too thick, add more water if needed.
From khinskitchen.com


CHICKEN SATAY WITH PEANUT DIPPING SAUCE - THESTAYATHOMECHEF.COM
In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the fridge.
From thestayathomechef.com


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