Thai Chicken Satay Recipes

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THAI CHICKEN SATAY



Thai Chicken Satay image

Provided by Bryan Miller

Categories     easy, quick, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 9

1/4 cup crunchy peanut butter (preferably natural, unsweetened)
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon milk
1 cooked chicken breast
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame seeds

Steps:

  • mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
  • Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.

Nutrition Facts : @context http, Calories 949, UnsaturatedFat 49 grams, Carbohydrate 70 grams, Fat 64 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 2691 milligrams, Sugar 59 grams, TransFat 0 grams

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

THAI CHICKEN SATAY



Thai Chicken Satay image

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

Provided by STACEYLYNN0822

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

Steps:

  • In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  • Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
  • Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g

THAI CHICKEN SATAY



Thai Chicken Satay image

I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!

Provided by Sassy Sandra

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons curry paste
1 teaspoon ground coriander
1 1/2 cups chicken broth
1 (14 ounce) can coconut milk
1/3 cup peanut butter
1/2 cup dried apricot
3 tablespoons brown sugar, packed
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
chopped fresh cilantro
cashews or almonds
apples or banana
chutney
raisins

Steps:

  • Cut the chicken in 1 in pieces.
  • Spray a large fry-pan or Dutch oven with cooking spray.
  • Sear the chicken until browned on all sides.
  • Remove from pan.
  • Add onions and saute for 5 minutes.
  • Add garlic, and saute for another 2 minutes.
  • Add Curry Paste and Corrinder and cook 1 minute until fragrant.
  • Return the chicken to the pot, and add the next 9 ingred.
  • Stir, and bring to a boil.
  • Reduce to med-low, cover and simmer for 1 hour.
  • Stir cornstarch and water and add to pot.
  • Let cook until thick.
  • Serve over rice with garnishes.
  • Yumpy.

Nutrition Facts : Calories 669.5, Fat 40.7, SaturatedFat 22.6, Cholesterol 109, Sodium 1884, Carbohydrate 34.4, Fiber 3.5, Sugar 22.6, Protein 47

THAI CHICKEN SATAY WITH PEANUT SAUCE



Thai Chicken Satay with Peanut Sauce image

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Provided by Rick Young

Categories     Chicken

Time 40m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 13

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

Steps:

  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot.

Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4

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