CHICKEN SATAY WITH SPICY PEANUT SAUCE
Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.
Provided by Food Network Kitchen
Categories appetizer
Time 2h33m
Yield 6 servings, about 24 skewers
Number Of Ingredients 20
Steps:
- Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
- Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
- Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.
SPICY SATAY WINGS WITH PEANUT SAUCE
These chicken wings are marinated, then baked until crisp and golden, served with a fiery, crunchy peanut sauce - the ultimate party buffet food
Provided by Good Food team
Categories Buffet
Time 1h10m
Number Of Ingredients 20
Steps:
- Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
- For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
- Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Chicken satay is the perfect addition to any appetizer spread. It's great for parties and casual dining. Serve with a green salad to make a full meal of it.
Yield 4
Number Of Ingredients 15
Steps:
- In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
- Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
- Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
- To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
- Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
- Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
- Serve 4 skewers per person with peanut sauce for dipping.
Nutrition Facts :
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Make and share this Chicken Satay With Spicy Peanut Sauce recipe from Food.com.
Provided by abloom69
Categories Chicken
Time 45m
Yield 50 pieces
Number Of Ingredients 26
Steps:
- Cut chicken into chunks if thighs strips if breasts.
- Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours.
- Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened.
- Add vinegar, sugar and continue to cook until sugar dissolves.
- Remove from heat and stir in remaining ingredients.
- Adjust seasoning to your taste.
- Can also be put in a food processor for a completely smooth sauce.
- To Serve- Preheat oven to 375.
- Thread chicken onto skewers and arrange on baking sheets.
- Bake for 5- 10 minutes or until just cooked.
- Serve with Satay Sauce.
- Substitute Beef, lamb, shrimp, pork or scallops.
- If Sauce gets to thick if made in advance thin with hot water.
Nutrition Facts : Calories 48.2, Fat 3, SaturatedFat 0.5, Cholesterol 9.4, Sodium 180.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 3
SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
- Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
SPICY BEEF SATAY WITH PEANUT SAUCE
This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 sticks, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop onion and crush garlic.
- Finely slice rump into thin strips, place in a non-reactive dish.
- Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
- For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
- Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
- Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
- Serve with satay sauce.
CHICKEN SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Grill skewers of tender chicken for guests to dip in a creamy sauce made fast with reduced-fat peanut butter and prepared teriyaki marinade.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil.
- Meanwhile, heat oven to 425°F. In small saucepan, combine all sauce ingredients; mix well. Cook about 5 minutes or until blended, stirring frequently. Cut chicken diagonally into strips, about 3 inches long and 3/4 inch wide.
- On each bamboo skewer, thread 1 green pepper square, 1 red pepper square and 1 or 2 strips of chicken. Brush chicken mixture with 1/4 cup sauce. Place in foil-lined pan.
- Bake at 425°F. for 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve chicken saté with warm sauce.
Nutrition Facts : Calories 55, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1/24 of Recipe, Sodium 110 mg, Sugar 2 g
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THAI CHICKEN SATAY WINGS WITH SPICY PEANUT DIPPING SAUCE
From meatwave.com
Cuisine ThaiTotal Time 3 hrs 5 minsServings 4-6
- To make the sauce: In a medium bowl, whisk together peanut butter and hot water. Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.
- To make the wings: In a medium bowl, whisk together lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha. Place wings in a large resealable bag and pour in marinade. Seal bag, removing as much air a possible, and toss to evenly distribute marinade. Place bag in refrigerator for 2 hours to overnight.
- Thread each piece of chicken onto a skewer, stretching out wings as much as possible along skewer.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are lightly crisp and and browned, about 45 minutes. Transfer wings to a serving platter, remove skewers, and serve immediately with dipping sauce.
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