Chicken Satay With Peanut Sauce Food

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE

Steps:

• Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
• While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
• Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

CHICKEN SATAY

Steps:

• Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
• Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
• Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
• Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
• If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
• Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
• When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
• Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder and garlic in a medium bowl.
• Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef's knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours.
• For the peanut sauce: Meanwhile, heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• Preheat a grill for cooking over medium-high heat. Drain the chicken from the marinade and pat it dry. Thread the chicken onto the skewers. Grill, turning once, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce for dipping.

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.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

EASY CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine all the ingredients for the marinade in a large bowl and whisk well.
• Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
• If using, soak bamboo skewers in hot water for at least 30 minutes before use.
• Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
• To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
• Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
• Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.

CHICKEN SATAY

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 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:

• 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:

• Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.
• The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.
• When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.
• While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.
• When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.

CHICKEN SATAY

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.

CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Slice them into 4-inch pieces.
• In a bowl, combine the juice from one lime with a smashed clove of garlic.
• Add the chicken and let it marinate for 5 minutes.
• Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
• Adjust seasoning.
• Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
• Thread onto skewers and grill for 2 min on each side or until cooked through.
• Serve with the reserved peanut sauce and lime wedges.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Stir together coconut milk, parsley, curry powder and salt in a bowl. Set aside.
• Slice chicken across the grain into 3 inch long strips about 1/4 to 3/4 inch thick. Thread strips accordion-style on skewers. Add skewers to marinade, turning to coat over chicken. Cover and chill for 1 hour.
• Place chicken skewers on a baking sheet lined with foil and broil three to four inches from heat for 5 minutes. Turn and broil for 5 minutes. Keep turning every 5 minutes until chicken is cooked (use a meat thermometer to check). Mine usually take about 15 to 20 minutes in my oven.
• Combine coconut milk, curry paste, sugar, soy sauce and peanut butter in a small sauce pan on the stove. Bring to a boil stirring constantly. Reduce heat to low and stir for an additional 2 minutes. Remove from heat and stir again right before serving.

INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
• Soak bamboo skewers in water while the chicken is marinating.
• While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
• After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
• Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
• Remove the chicken from the grill and serve alongside the peanut sauce for dipping.

CHICKEN SATAY WITH PEANUT SAUCE

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!!

CHICKEN SATAY WITH SPICY PEANUT SAUCE

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.