CHICKEN SATAY WITH PEANUT SAUCE
I GOT THIS RECIPE FROM A WEBSITE THAT SAID IT WAS ADAPTED FROM FOOD TV. THIS IS WHAT SHE HAD WRITTEN ABOUT THE RECIPE. For those not familiar with Thai food, chicken satay consists of marinated strips of chicken breast, skewered, grilled and served with a delicious, somewhat spicy, peanut sauce. They are ubiquitous not only in Thai restaurants in the US, but in Thailand itself - where they are sold by street vendors for ridiculously low prices. When we visited Thailand, we were amazed at how much the food served there tasted like the food served at Thai restaurants in America. This is not always the case - Cambodian food in the US, for example, rarely resembles what's available there. I don't know if this is because Thai recipes have become standardized, or because the basic ingredients produce dishes of similar taste regardless of proportions or other ingredients. In any case, we found that this recipe for chicken satay produced a dish that tasted pretty much exactly like the chicken satay served at Thai restaurants here and in Thailand. Needless to say, it was very good. You should be able to buy the necessary ingredients at specialized Asian markets. Thai red curry was not available at my local Safeway, but I could find it easily at a local Asian market. Note that fish sauce usually comes in huge bottles, you only need a little bit, so try to buy the smallest size you can. The stuff is very smelly, but wonderful when mixed with the other ingredients. For my party, I tripled the recipe I'm including here. This was fine for the chicken itself, but it produced way too much peanut sauce. One recipe of peanut sauce would have been enough.
Provided by byZula
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198.6, Fat 8, SaturatedFat 6.2, Cholesterol 65.8, Sodium 439.9, Carbohydrate 3.5, Fiber 0.9, Sugar 2.5, Protein 27.5
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Food Network
Yield 4 portions
Number Of Ingredients 12
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 WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
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 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.
THAI CHICKEN SATAY WITH PEANUT SAUCE
It's pretty much as authentic as you can get with this Thai appetizer standard. Depending on the size of chicken breast, amounts will vary.
Provided by AmbysChef
Categories Chicken Breast
Time 30m
Yield 8-10 strips, 4 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 726.9, Fat 52.9, SaturatedFat 19.2, Cholesterol 46.4, Sodium 1280.5, Carbohydrate 38.1, Fiber 6.9, Sugar 24.3, Protein 33.3
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Jet Tila
Categories main-dish
Time 40m
Yield Ten to fifteen skewers (2 to 4 servings)
Number Of Ingredients 16
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.
THAI CHICKEN SATAY WITH PEANUT SAUCE
A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.
Provided by Rick Young
Categories Chicken
Time 40m
Yield 12 skewers, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Make and share this Chicken Satay With Spicy Peanut Sauce recipe from Food.com.
Provided by abloom69
Categories Chicken
Time 45m
Yield 50 pieces
Number Of Ingredients 26
Steps:
- Cut chicken into chunks if thighs strips if breasts.
- Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours.
- Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened.
- Add vinegar, sugar and continue to cook until sugar dissolves.
- Remove from heat and stir in remaining ingredients.
- Adjust seasoning to your taste.
- Can also be put in a food processor for a completely smooth sauce.
- To Serve- Preheat oven to 375.
- Thread chicken onto skewers and arrange on baking sheets.
- Bake for 5- 10 minutes or until just cooked.
- Serve with Satay Sauce.
- Substitute Beef, lamb, shrimp, pork or scallops.
- If Sauce gets to thick if made in advance thin with hot water.
Nutrition Facts : Calories 48.2, Fat 3, SaturatedFat 0.5, Cholesterol 9.4, Sodium 180.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 3
More about "chicken satay with real peanut sauce food"
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!
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (280)Total Time 30 minsCategory Mains, StarterCalories 235 per serving
- Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
CHICKEN SATAY WITH PEANUT SAUCE RECIPE - BRYANT NG
From foodandwine.com
5/5 Total Time 1 hr 30 minsAuthor Bryant Ng
- In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
- In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
CHICKEN SATAY WITH PEANUT SAUCE ⋆ REAL HOUSEMOMS
From realhousemoms.com
THAI CHICKEN SATAY WITH PEANUT SAUCE - ASHLEE MARIE
From ashleemarie.com
CHICKEN SATAY WITH PEANUT SAUCE RECIPE - FOOD.COM
From food.com
4.5/5 (4)Total Time 35 minsCategory Chicken BreastCalories 174 per serving
TOP 6 FAVOURITE THAI DISHES | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
CHICKEN SATAY WITH SPICY PEANUT SAUCE RECIPE | FOOD NETWORK …
From acempakahutankasar.smh.com.my
CHICKEN SATAY WITH PEANUT SAUCE – RECIPES INDONESIA
From recipesindonesia.com
TASTE THE AUTHENTIC FLAVOR OF ASIAN-INSPIRED CHICKEN SATAY!
From everesthimalayancuisine.com
MAKE YOUR SATAY FEAST COMPLETE: TRY THESE DELICIOUS SIDE DISHES!
From everesthimalayancuisine.com
WHAT TO SERVE WITH CHICKEN SATAY: DELICIOUS SIDE DISHES TO …
From everesthimalayancuisine.com
A FLAVORFUL HISTORY: EXPLORING THE GLOBAL ADOPTION OF CHICKEN SATAY
From everesthimalayancuisine.com
CHICKEN SATAY WITH PEANUT SAUCE – FIT MAMA REAL FOOD
From fitmamarealfood.com
SATAY CHICKEN WITH PEANUT SAUCE (INDONESIAN/BALI)
From recipetineats.com
AUTHENTIC CHICKEN SATAY WITH PEANUT SAUCE - EASY RECIPE CHEF
From easyrecipechef.com
[HOMEMADE] CHICKEN SATAY BUDDHA BOWL WITH PEANUT SAUCE : R/FOOD
From reddit.com
CHICKEN SATAY WITH PEANUT SAUCE - DINNER, THEN DESSERT
From dinnerthendessert.com
TOP 44 AUTHENTIC THAI PEANUT SAUCE RECIPE RECIPES
From istimewa.dixiesewing.com
PAIRING VEGETABLES WITH SATAY SAUCE: A DELICIOUS COMBINATION
From everesthimalayancuisine.com
TOP 44 EASY PEANUT SATAY SAUCE RECIPE RECIPES
From pardue.alfa145.com
CHICKEN SATAY WITH SPICY PEANUT SAUCE | CHICKEN.CA
From chicken.ca
THE SAVORY AND FLAVORFUL HISTORY OF SATAY | EVERESTHIMALAYANCUISINE
From everesthimalayancuisine.com
CHICKEN SATAY WITH PEANUT SAUCE RECIPE | REE DRUMMOND | FOOD …
From acempakahutankasar.smh.com.my
BAKED SATAY CHICKEN RECIPE WITH THAI PEANUT SAUCE
From poojascookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love