SATAY CHICKEN
Steps:
- In a non-stick frying pan over medium heat, sauté the curry paste for 30 seconds.
- Add the chicken and toss to coat.
- Add the peanut butter and stir.
- Reduce the heat, add cream, stirring to combine.
- Simmer for 12 to 15 minutes allowing time for the delicious flavours to develop.
CHICKEN SATAY
Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
Provided by BROWNYN
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 5 minutes per side.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g
CHICKEN SATAY
Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue.
Provided by Ken Hom
Categories Main course
Yield Serves 2-4
Number Of Ingredients 19
Steps:
- In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.
- For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth.
- Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned.
- Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.
- Turn onto a warm platter, garnish with the onion and cucumber and serve at once.
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
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
CHICKEN SATAY
Make and share this Chicken Satay recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 14m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
- If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
- Place the chicken strips in a plastic freezer bag.
- Add all the marinating ingredients and gently toss until well mixed.
- Let the chicken marinate in the fridge for at least 2 to 24 hours.
- When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
- Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
- Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
- The satays are done when they have turned golden brown and crispy along the edges.
- Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
CHICKEN SATAY
This is a basic Thai satay recipe that I have modified to my own taste. Hope you enjoy this recipe!
Provided by The Magic Duck
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the garlic finely and in a large dish, mix with the rest of the spicies and oil.
- Cut the chicken into long strips about a finger thick.
- Thread the chicken strips onto bamboo skewers.
- Place the chicken skewers in the spice mixture and coat all of the chicken.
- Leave to marinate for as long as possible.
- Heat a large frying pan to medium heat. (not too hot or the sugar will burn).
- Cook the coated chicken until golden. No oil is required for cooking.
Nutrition Facts : Calories 141.7, Fat 7.9, SaturatedFat 1.1, Cholesterol 34.2, Sodium 40.9, Carbohydrate 3.6, Fiber 0.5, Sugar 2.3, Protein 13.9
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Chicken satay is the perfect addition to any appetizer spread. It's great for parties and casual dining. Serve with a green salad to make a full meal of it.
Yield 4
Number Of Ingredients 15
Steps:
- In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
- Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
- Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
- To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
- Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
- Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
- Serve 4 skewers per person with peanut sauce for dipping.
Nutrition Facts :
CHICKEN SATAY WITH PEANUT SAUCE
Sate (or Satay) is originated in Indonesia and has become a worldwide known name for a grilled dish which's put on a bamboo skewers, quickly grilled over a wood or charcoal fire, then served with various spicy seasonings.There are many different varieties of Indonesian Satay, a famous variant among them is "Sate ala Madura" which originated on the island of Madura, near Java Island. This dish represents an authentic style of indonesian food-art and listed among "30 Indonesian Culinary Icons".You can make this satay either with lamb or chicken. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings will vary slightly by region. The main characteristic of Sate Madura is the brown sauce made from indonesian sweet soy sauce or kecap manis, brown sugar and candlenut/kemiri. What about the taste??? Hmmmmm yummy ;-). So if you're happened to travel around Java don't forget to try this special dish!!For you who are keen of Indonesian Satays, you can also try "Satay Ayam Jawa" or "Satay Kambing".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
Provided by admin
Categories Main Course Side Dish
Number Of Ingredients 15
Steps:
- For Satay: Put about 4 - 5 cubes of chicken meat on each bamboo skewer. Put aside.
- For Peanut Sauce: Blend all ingredients for the spice paste in a food processor until smooth. (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp oil in a saucepan, stir-fry the paste all the time until fragrant. (Don't add oil if it's already added in a blender during the blending process).
- Take 2 tbsp of the paste for the satay seasoning. Keep aside.
- Add the peanut powder or pindakaas and water to the saucepan.
- Simmer until the sauce becomes thick. Stir occationally. Remove from heat.
- For Sate Seasoning: Mix 2 tbsp fried paste and 2 tbsp kecap manis then rub it on the satays evenly.
- Grill the satays on charcoal or under electric / gas grill.
- Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
- Serve with peanut sauce, kecap manis and lime slice. Garnish with chopped bird chillies and shallots if you like it SPICY!!
More about "4 ingredient satay chicken food"
SATAY CHICKEN RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine AsianCategory Midweek Dinner, Workday LunchesServings 2Total Time 30 mins
- Add peanut butter, coconut milk, sauce, honey and carrot; stir-fry until chicken is cooked and carrot is tender. Remove from heat; stir in coriander, season to taste. Serve sprinkled with nuts and green onion.
GRILLED CHICKEN SATAY - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 6Total Time 2 hrs 30 mins
- Marinate chicken. Grind ingredients for marinade. Slice chicken into bite size pieces, around 3 cm slices. Place meat in a bowl. Add sugar. Mix well. Add marinate and leave to marinate in the refrigerator for at least 2 hours.
- Make peanut sauce. Dry fry peanuts over low heat until slightly browned. In a food processor, coarsely chop the peanuts. Place chopped peanuts in saucepan and add enough water to cover the peanutsby 2cm. Add in bruised lemongrass and galangal. Add in 3 –4 tbsp for fried chili paste. Add kecap manis. Add sugar and salt. Bring mixture to boil until mixture thickens. Set aside. | To save time and add flavour, you can marinate the chicken the night before.
- Skewer chicken pieces. Thread 3 to 4 pieces of chicken onto a bamboo skewer and set aside on a plate. Repeat process with remaining chicken skewers. | Soak bamboo skewers in water before use to avoid the skewers from getting burnt
- Grill chicken. Baste skewered meat with oil and place each stick on the grill. Grill chicken skewers for 3 minutes, flipping it over and cook for another 1 minute until chicken is cooked through. | If you do not have grill, bake in the oven at 230⁰C for 10 minutes without flipping it over
HOW TO MAKE SATAY SAUCE IN 2 MINUTES USING 3 …
From victoriahaneveer.com
Cuisine Southeast AsianCategory SauceServings 4Total Time 5 mins
- Add some peanut butter, soy sauce and honey to a dish or measuring cup. You will need about the same measure of each item – a couple tablespoons per person.
- Taste it and see what you can taste. The main flavor should be the peanut butter and the honey should add a little sweetness while the soy sauce adds a touch of salt.
- If it is too sweet, add a little more soy sauce. If it’s too salty, add more honey. If it’s just right, well done.
EASY CHICKEN SATAY - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 20Estimated Reading Time 2 minsServings 12
- To make marinade: Place all ingredients in a bowl and vigorously whisk until sugar is dissolved. Pour mixture into a plastic bag and add chicken. Seal bag and place in refrigerator marinade for at least 2 hours, preferably for 4-6 hours. If using wood skewers, make sure to soak skewers in water 1 hour prior to using. Remove chicken from marinade and place on skewers. Heat grill to medium high, grill for 3-4 minutes on each side. Serve alongside peanut sauce.
- To make peanut sauce: Place all ingredients in a small sauce pan over medium heat, stirring constantly until mixture is reduced by 1/4, about 15-20 minutes.
CHICKEN SATAY RECIPE - NDTV FOOD
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5/5 (1)Category ThaiServings 4Total Time 30 mins
SATAY - WIKIPEDIA
From en.wikipedia.org
Place of origin IndonesiaAlternative names Sate, Satai, SattiRegion or state JavaMain ingredients Skewered and grilled meats with various sauces, mainly peanut sauce
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SATAY CHICKEN NOODLES RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- Put the noodles in a large heatproof bowl. Pour in enough boiling water to cover, then leave to soak for 3 minutes, or until soft. Drain well and set aside.
- Meanwhile, put the coconut milk, peanut butter, sugar, lime juice and fish sauce in a small food processor and blend until a smooth paste forms. Set aside.
- Heat 1½ tablespoons of the oil in a large wok over high heat. Add the chicken, curry paste and garlic in two batches. Stir-fry each batch for 2 minutes, or until the chicken is nearly cooked, removing each batch to a plate.
- Reheat the wok and add the remaining oil. Stir-fry the capsicum over medium–high heat for 2 minutes, or until softened slightly. Add the peanut butter mixture and bring to a simmer. Return the chicken mixture to the wok, along with the snow peas. Toss for 1–2 minutes to heat the chicken through and soften the snow peas slightly.
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From wholefoodbellies.com
4.8/5 (10)Total Time 3 hrs 18 minsCategory DinnerCalories 93 per serving
- Pop about 3/4 of the mixture on top of the chicken. Stir to combine, put on the lid, and pop into the fridge to marinade for at least 3 hours (up to overnight). Set the extra marinade aside for later.
- Thread the chicken onto 4 large metal skewers and set on a baking tray lined with parchment paper
CHICKEN SATAY - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 35 minsCategory MainsCalories 556 per serving
- Spray a non-stick frying pan with oil and set over a medium-high heat. Add onion, garlic, ginger and chilli and fry gently for 8-10 minutes until golden. Allow to cool slightly.
- In a food processor, place onion mixture, peanut butter, yoghurt and soy sauce and whizz to make a coarse sauce. Transfer half to a small bowl and set aside. Scoop the remainder into a large non-metallic mixing bowl, then add the chicken and mix to coat thoroughly. Cover and put in the fridge to marinate for at least 30 minutes.
- When ready to cook, heat the grill to high and line a large baking tray with foil. Thread the marinated chicken on to 8 skewers and put on the baking tray. Grill for 8-10 minutes, without turning, until the chicken is cooked through and any marinade is a golden brown.
- Serve the grilled chicken with the remaining satay sauce, scattered with peanuts, coriander and spring onions, on a bed of steamed basmati rice, with lime wedges to squeeze over.
THE BEST AUTHENTIC CHICKEN SATAY · I AM A FOOD BLOG
From iamafoodblog.com
5/5 (9)Total Time 1 hr 20 minsCategory Main CourseCalories 302 per serving
- Make the marinade: combine all ingredients and marinate for minimum 1 hour. If you can, marinate overnight.
- Soak wooden skewers in water so they don’t burn when you’re grilling. After the chicken is finished marinating, skewer on to wooden skewers.
- Grill over medium heat, turning as needed, until the chicken is cooked through and slightly charred. Enjoy hot!
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