Chicken Satay Thai Style W Peanut Sauce Food

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
• Meanwhile, soak the wooden skewers in water.
• When ready to cook the chicken, heat a grill pan over medium heat.
• Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
• For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
• To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

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.

CHICKEN SATAY THAI STYLE W/ PEANUT SAUCE

Steps:

• Marinate overnight.
• Prepare chicken by butterflying breasts and cutting into 1/2 inch strips.
• Thread chicken in a serpentine fashion onto bamboo skewers.
• Prepare Marinade by combining first 7 ingredients in a small bowl and whisk to combine peanut butter into marinade mixture.
• Place skewered chicken into a shallow dish like a 9"x13"x2" pan.
• Pour marinade over chicken, allow to marinate overnight.
• Peanut sauce
• this mixture can be made hours ahead of time and refrigerated. bring to room temp before serving.
• Combine first 8 ingredients of peanut sauce together in a saucepan (peanut butter through cayenne pepper).
• Cook over medium heat whisking constantly until sauce is consistency of heavy cream (about 15 min).
• Add Chicken broth, heavy cream and cilantro leaves, whisk to combine.
• Grill the Chicken till done about 8 minute.
• Serve with peanut sauce for dipping.

CHICKEN SATAY W/PEANUT-COCONUT SAUCE

Steps:

• mix first 8 ingredients, remove 3/4 and refrigerate.
• cut chicken into strips and marinate in remaining sauce for 1 hour.
• heat broiler, thread strips onto skewers and broil about 6 minutes.
• bring refrigerated sauce to room temp and use as a dip for the chicken.

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.

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.