Singapore Chicken Satay With Peanut Sauce Recipes

SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
• Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
• In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
• When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
• These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6" below the heating element.
• I placed a little piece of foil over the center of the skewers.
• Cook until the chicken is ready (about 4 mins. each side.) Serve with Peanut Sauce and watch it disappear!

SIMPLE SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Slice chicken breasts lengthwise into long narrow strips.
• Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
• Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
• Soak bamboo skewers in water for 2-3 hours or more.
• Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
• Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
• Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
• Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
• Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
• Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
• Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
• Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.