ALMOND CHICKEN SATAY
Our chopped challenge was almond butter. We wanted to prove that it could replace peanut butter in even the most classic peanut recipe, just with a slightly nuttier and richer flavor. Chopped Basket Ingredient: Almond Butter
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
- In the meantime, heat the oil in a large skillet over medium-high heat until hot. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper.
- Serve the chicken over the rice noodles, sprinkled with chile and cilantro.
ALMOND COCONUT CHICKEN SATAY
Make and share this Almond Coconut Chicken Satay recipe from Food.com.
Provided by WKernan
Categories Chicken
Time 50m
Yield 4 2 chicken skewers + 1 c salad + 2 T sauce, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
- Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
- Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
- Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.
Nutrition Facts : Calories 449.8, Fat 31, SaturatedFat 4.6, Cholesterol 72.6, Sodium 450.4, Carbohydrate 14.2, Fiber 5.1, Sugar 4.9, Protein 32.4
COCONUT CHICKEN SATAY
Make and share this Coconut Chicken Satay recipe from Food.com.
Provided by Norahs Girl
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat wok or a large frying pan (skillet).
- Add onion,garlic and ginger and cook for about 2 minutes.
- Turn up heat,add chicken and stir-fry for 3-5 minutes.
- Stir in peanut butter,chilli sauce,coconut milk and lime leaves if using.
- Simmer for 10-15 minutes ot until chicken is cooked.
- Serve with noodles or rice.
Nutrition Facts : Calories 880.2, Fat 46.5, SaturatedFat 23.7, Cholesterol 302.1, Sodium 620.8, Carbohydrate 8.5, Fiber 1.5, Sugar 2.2, Protein 105.6
ALMOND BUTTER CHICKEN SATAY RECIPE - (4.7/5)
Provided by jeknudson
Number Of Ingredients 15
Steps:
- 1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours. 2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice. 3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.
COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE
I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.
Provided by Robyn
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine chopped almonds and.
- coconut in shallow dish: set aside.
- Pour coconut milk in a shallow dish.
- Salt and pepper both sides of chicken breast fillets.
- Dip fillets into coconut milk and then the almond coconut mixture.
- Place onto lightly oiled baking sheet.
- Bake for 25 minutes, turning once.
- Sauce: In a medium saucepan, heat oil over medium heat.
- Saute scallion and garlic until golden.
- Add curry and ginger and cook for one minute.
- Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
- Poor sauce over chicken over Jasmine Rice.
- I've made this without the coconut milk before -- I.
- just dipped the chicken into 1 lightly beaten egg.
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EASY ALMOND BUTTER SATAY SAUCE - RUNNING ON REAL FOOD
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3.7/5 (3)Total Time 5 minsCategory SauceCalories 106 per serving
- Add everything except the water to a bowl or sealable container and shake or stir until uniform and creamy. If using a fresh can of coconut milk, be sure to shake well before opening.
- Add water 1 tsp at at time to adjust the consistency, if needed. You may want it a little thicker if using as a dip or a little thinner if using as a dressing or sauce.
- Serve as a dip, spread it in a wrap or use it as a sauce for chopped salads, tofu, tempeh, noodles and buddha bowls.
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- Slice the chicken breasts at an angle into thin slices and add them to the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days, depending on the freshness of your chicken.
- Prepare a clean grill for high heat and brush the grates with a few paper towels dampened with canola oil.
- If using, soak wooden skewers in water for 30 minutes. Thread the chicken slices onto the skewers and discard any of the remaining marinade.
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