Chicken Satays On Lemongrass Spears With Peanut Sauce Recipes

Steps:

• FOR PEANUT SAUCE: Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.).
• FOR CHICKEN: Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Sauté paste until just brown, about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl.
• Press 1/4 cup chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk exposed. Repeat with remaining chicken mixture and stalks. (Can be made 2 days ahead. Place on plastic-lined baking sheet, cover, and chill.).
• Spray grill with nonstick spray and prepare barbecue (medium-high heat). Grill satays until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

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.

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.