Chicken Satay Casserole With Thai Peanut Sauce And Rice Food

CHICKEN SATAY CASSEROLE WITH THAI PEANUT SAUCE AND RICE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, vinegar, lime juice, and maple syrup. Add the coconut milk and water and continue whisking until well-combined. Fold in the white and light green scallions, ginger, chile (if using), rice, and sea salt. Transfer the whole mixture to a large (10-inch) oven-proof skillet or 9 x 13 baking dish.
• Make the chicken: To the same mixing bowl (it's fine if some casserole mixture remains), combine the chicken, ground turmeric, ground coriander, ground ginger, salt, sriracha, oil and lime juice. Arrange the chicken on top of the peanut butter rice mixture in the skillet or baking dish.
• Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Garnish with the sliced cucumbers and green scallions.

THAI PEANUT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

THAI CHICKEN SATAY CASSEROLE

Steps:

• Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180ºC (350ºF) for about 50 minutes until chicken is cooked.
• Serve with rice.

CHICKEN SATAY WITH RICE

Steps:

• Prepare rice according to manufacturers instructions.
• Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.
• Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
• Serve chicken with peanut sauce on the side for dipping and brown rice.

BEEF OR CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Method for meat and marinade: Trim the meat and cut into long thin strips.
• Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
• Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
• Thread the meat on the skewers, one strip per skewer.
• Skewer meat can be returned to the marinade to hold until cooking time.
• Place the skewered meat on the grill or boiler rods.
• Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
• Server the satays with the spicy peanut sauce.
• Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
• Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
• Bring to room temperature before using, and stir briskly or reprocess to mix.

CHICKEN SATAY W/ PEANUT SAUCE

Steps:

• Chicken Satay.
• Combine chili sauce, garlic and sesame oil in bowl.
• Cut chicken into strips.
• Marinate in sauce for 1 hour plus.
• Thread chicken onto wooden skewers.
• Broil for 6 minutes on each side or until cooked.
• Add vegetables to create lettuce wraps.
• Peanut Sauce.
• Combine all ingredients and whisk until well blended.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
• Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
• Peanut Sauce.
• • 1 cup coconut milk
• • 3 tablespoons red curry paste
• • 1/2 cup chunky peanut butter
• • 1/2 cup chicken stock
• • 1/4 cup palm sugar or brown sugar
• • 2 tablespoons fresh lime juice
• • 1 teaspoon salt
• Instructions
• Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick.
• For the marinade, combine the ground coriander, ground cumin, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue.
• For the peanut sauce, in a saucepan, heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts, peanut butter, coconut milk, curry paste, fish sauce and stir until smooth. Take off the heat and add the lime juice to taste.
• For the cucumber sauce, combine the sugar, vinegar, cucumber, shallot, chili, and refrigerate overnight.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
• Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
• Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
• Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
• Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
• Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
• Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.