Pb2 Chicken Satay Recipes

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PB2 CHICKEN SATAY

I made this one up from another favorite satay recipe. No skewers and lighter and healthier than traditional recipes.

Provided by jenpalombi

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Pb2 Chicken Satay image

Steps:

  • Blend all ingredients except chicken in a food processor until smooth.
  • Heat 2 tsp olive oil over medium high heat in a large skillet or stir fry pan. Add chicken and stir fry until browned on all sides and cooked most of the way through.
  • Add blended sauce to pan and bring to a boil. Reduce heat and simmer until sauce is reduced and thickened and the chicken is cooked through.
  • Serve chicken and sauce over rice.

Nutrition Facts : Calories 432.4, Fat 18, SaturatedFat 2.7, Cholesterol 65.8, Sodium 1084.9, Carbohydrate 36.2, Fiber 2.6, Sugar 9, Protein 30.9

1 cup onion, finely chopped
2 garlic cloves, crushed
1/4 cup soy sauce, low sodium
1/4 cup extra virgin olive oil
2 teaspoons extra virgin olive oil
1/3 cup pb 2 powdered peanut butter
2 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon cayenne
1 teaspoon coriander
1 lb boneless skinless chicken breast, diced
2 cups cooked brown rice

QUICK AND EASY CHICKEN SATAY

This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.

Provided by The Flying Chef

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Quick and Easy Chicken Satay image

Steps:

  • Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
  • Cook onion and garlic in same wok, stir-until onion softens.
  • Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
  • To serve: Spoon chicken over rice and sprinkle with green onions.

1 tablespoon peanut oil
800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
2 brown onions, sliced thinly
3 garlic cloves, crushed
50 ml water
1 teaspoon chicken stock
150 ml satay sauce
1 teaspoon chili flakes
250 ml coconut milk
200 ml coconut cream
2 green onions, sliced

CHICKEN SATAY

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16



Chicken satay image

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.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

A SIMPLE CHICKEN SATAY

"Tourist Thai", but very tasty - and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980's Harrowsmith Cookbook, and do it on occasion with chicken breasts.

Provided by Gerry sans Sanddunes

Categories     Whole Chicken

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 10



A Simple Chicken Satay image

Steps:

  • In a food processor, blend all ingredients, except chicken, until smooth.
  • Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight.
  • Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then.
  • Serves 4.

1 cup onion, finely chopped
1 garlic clove, crushed
1/4 cup soya sauce
1/4 cup oil
1/4 cup peanut butter
2 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon cayenne
1 teaspoon coriander
1 chicken, cut up

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