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 SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
Steps:
- For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
- Meanwhile, soak the wooden skewers in water.
- When ready to cook the chicken, heat a grill pan over medium heat.
- Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
- For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
- To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.
CHICKEN SATAY WITH PEANUT DIPPING SAUCE WITH GLUCOMANNAN
Make and share this Chicken Satay With Peanut Dipping Sauce With Glucomannan recipe from Food.com.
Provided by keort
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, combine all chicken satay ingredients. Refrigerate for at least an hour - up to 24 hours.
- Preheat broiler. Soak 10 bamboo skewers in water for 15 minutes to prevent from burning.
- Thread marinated chicken onto skewers and place on broiler pan. Broil 3 minute each side until edges are browned.
- Dipping sauce: Immediately before serving, combine all ingredients in a small bowl. Mix until creamy.
Nutrition Facts : Calories 366.9, Fat 25.3, SaturatedFat 7.8, Cholesterol 72.6, Sodium 1206.5, Carbohydrate 8.3, Fiber 2.6, Sugar 1.3, Protein 28.4
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THAI CHICKEN SATAY WITH PEANUT DIPPING SAUCE RECIPE
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5/5 (1)Estimated Reading Time 7 minsServings 14
- CHICKEN SATAY: In a blender, combine all the ingredients except the chicken. Pulse the blender until the shallot, cilantro, and garlic break down into a sauce like consistency. Add the chicken strips into a gallon-sized zip-top bag and pour the prepared marinade over the chicken. Zip the bag and squish to coat the chicken evenly. Place the zip-top bag on a plate and refrigerate for at least 3 hours and ideally overnight.
- PEANUT DIPPING SAUCE: Add all the ingredients for the peanut dipping sauce in a medium bowl and use a whisk to combine. If your peanut sauce is thick, you can add in 1 tablespoon of hot water at a time to help thin it to desired consistency. I only needed 1 tablespoon for this. Top with crushed peanuts if desired.
- CHICKEN SATAY CONTINUED: When you're ready to grill, preheat the grill on medium high for 5-10 minutes and oil the grates. Meanwhile, remove the chicken pieces from the marinade and place the chicken (like an accordion) on skewers. Pierce the chicken with the skewer and zig-zag the chicken through the skewers making sure to secure both ends on the stick. Place the chicken on the hot grill, cover and cook for 4-7 minutes, flipping half way through. The chicken is cooked through when it is slightly firm to the touch or registers 165ºF on a thermometer. Remove, the chicken and serve immediately with the peanut dipping sauce.
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