Hg Hip Hip Hooray Chicken Satay Recipes

Steps:

• Preheat the oven to 375 degrees F. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)
• Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place the skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)
• Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes.
• Remove sauce from the heat and let it cool slightly. Add the yogurt and stir until smooth and blended. Serve the sauce with chicken skewers, spoon it on, and EAT!

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.

Steps:

• Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
• Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
• Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
• Heat a grill to medium heat.
• To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

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.