Sweet And Spicy Chicken Satay Recipes

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SWEET AND SPICY CHICKEN SATAY



Sweet and Spicy Chicken Satay image

A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!

Provided by SHANLEI

Categories     World Cuisine Recipes     Asian

Time 1h46m

Yield 4

Number Of Ingredients 6

½ cup sweetened condensed milk
3 tablespoons teriyaki sauce
1 tablespoon vinegar
1 tablespoon red curry paste
3 large skinless, boneless chicken breast halves - cut into thin strips
16 bamboo skewers, soaked in water for 20 minutes

Steps:

  • In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  • Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  • Grill or broil chicken for 3 minutes per side, or until cooked through.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.4 g, Cholesterol 110 mg, Fat 7.4 g, Protein 39.2 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 23 g

CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

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

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

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.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay with Spicy Peanut Sauce and Cucumber Relish image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1 cup coconut milk
3 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons tamarind liquid, or fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, peeled, halved and thinly sliced
2 shallots, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish

Steps:

  • In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
  • Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
  • Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
  • Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

  • Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  • Lightly salt and pepper the chicken strips.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

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

SWEET AND SPICY CHICKEN SATAY



Sweet and Spicy Chicken Satay image

A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!

Provided by SHANLEI

Categories     Asian Recipes

Time 1h46m

Yield 4

Number Of Ingredients 6

½ cup sweetened condensed milk
3 tablespoons teriyaki sauce
1 tablespoon vinegar
1 tablespoon red curry paste
3 large skinless, boneless chicken breast halves - cut into thin strips
16 bamboo skewers, soaked in water for 20 minutes

Steps:

  • In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  • Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  • Grill or broil chicken for 3 minutes per side, or until cooked through.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.4 g, Cholesterol 110 mg, Fat 7.4 g, Protein 39.2 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 23 g

CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay With Spicy Peanut Sauce image

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

1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
2 tablespoons sesame oil
2 tablespoons vegetable oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 1/2 minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
4 teaspoons vegetable oil
2 teaspoons sesame oil
1/2 cup red onion, minced
1 teaspoon ginger, minced
2 tablespoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup smooth peanut butter or 1/3 cup chunky peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1 teaspoon sambal oelek, to taste (chili paste with garlic)
1/3-1/2 cup hot water

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

CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

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

24 (6-inch) bamboo or wooden skewers
1/2 cup chicken broth
1/3 cup reduced-fat creamy peanut butter
2 tablespoons purchased teriyaki marinade and sauce
1 tablespoon fresh lime juice
1 teaspoon grated gingerroot
1/4 teaspoon ground red pepper (cayenne)
1 1/4 lb. boneless skinless chicken breast halves
2 medium green bell peppers, cut into 1-inch squares
2 medium red bell peppers, cut into 1-inch squares

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

SWEET AND SPICY CHICKEN SATAY



Sweet and Spicy Chicken Satay image

A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!

Provided by SHANLEI

Categories     Asian Recipes

Time 1h46m

Yield 4

Number Of Ingredients 6

½ cup sweetened condensed milk
3 tablespoons teriyaki sauce
1 tablespoon vinegar
1 tablespoon red curry paste
3 large skinless, boneless chicken breast halves - cut into thin strips
16 bamboo skewers, soaked in water for 20 minutes

Steps:

  • In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  • Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  • Grill or broil chicken for 3 minutes per side, or until cooked through.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.4 g, Cholesterol 110 mg, Fat 7.4 g, Protein 39.2 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 23 g

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From damndelicious.net


SWEET AND SPICY SATAY | ASIAN INSPIRATIONS | RECIPE | RECIPES, …
Try this Sweet and Indonesian spicy Satay chicken… Aug 22, 2020 - The satay stick makes it a fantastic 'finger food' for parties or a delicious starter for all occasions. Pinterest
From pinterest.ca


SWEET AND SPICY CHICKEN SATAY - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Sweet and Spicy Chicken Satay a try. This gluten free recipe serves 4. One portion of this dish contains about 22g of protein, 6g of fat, and a total of 237 calories. If you have bamboo skewers, condensed milk, chicken breast halves, and a few other ingredients on hand, you can make it ...
From fooddiez.com


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Top Asked Questions

How can I make my chicken satay sauce less spicy?
If you have little ones, you can skip the Thai chiles as a garnish and/or reduce the amount of chili garlic sauce in the peanut sauce. I found that just skipping the garnish was enough to make the chicken satay and sauce palatable for those that don’t like spicy foods, but everyone’s taste buds are different.
What do you dip chicken satay in air fryer?
This air fryer chicken satay is paired with a spicy peanut sauce that you'll be tempted to eat straight from the bowl, with a spoon! The flavors of the marinade and dipping sauce will transport you straight to your favorite Thai & Indonesian restaurants, without leaving your kitchen!
What is satay food?
What Is Satay? Satay is a Southeast Asian food consisting of small pieces of meat, chicken or fish cooked on a stick – usually grilled – and served with a spicy peanut sauce. By spicy, I mean spiced, not hot!
Does chicken satay have peanuts in it?
The sauce is not based on peanuts, but rather ground tempe, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat. Chicken satay, the most common and widely distributed type of satay in Indonesia.

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