COCONUT CHICKEN SATAY WITH PEANUT SAUCE
Juicy chicken chunks marinated in coconut milk, turmeric and lime juice skewered and grilled with a luscious peanut butter red curry dipping sauce!
Provided by Cayla Atha
Categories Main Course Sauce
Time 40m
Number Of Ingredients 13
Steps:
- Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
- Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
- Combine all ingredients for the peanut sauce and taste for seasoning.
- Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
- After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
- On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
- Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!
CHICKEN SATAY W/SPICY COCONUT PEANUT SAUCE
We just love this dish even more now that I use the Ninja to make it. The chicken is incredibly moist because it's steam cooked instead of baked in oven. Adding the delicious creamy peanut dipping sauce made it heavenly good! It's very easy to make. This recipe is from my Ninja cookbook.
Provided by Kimberly Biegacki
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Spray skewers and cooking rack with cooking spray. Thread chicken onto the skewers. I just laid them on the cutting board and pressed the skewer through while laying flat. It seemed to work the best. Once you have them on the skewers mix up your seasonings in a bowl cayenne, ginger, salt & pepper and sprinkle over skewers on both sides.
- 2. Add oil to your Ninja pot and set to STOVETOP HIGH and add your minced garlic. Cook for a couple minutes till sizzlin' in pot. Stir garlic while cooking. Add in the coconut milk, peanut butter, soy sauce, and brown sugar. Stir till well combined. Season with salt & pepper.
- 3. Place the roasting rack down into the Ninja while sauce is still cooking. Set your chicken skewers all on the rack. Sprinkle with toasted coconut if desired. Now, set to OVEN to 325 degrees for 10 - 15 minutes till chicken is cooked through. When cooked, remove, cover to keep warm till served. (Both times I made this, it has been 15 minutes for my skewers.)
- 4. If need be, cook the coconut peanut butter sauce mixture for an addt'l 5 minutes or until desired thickness. Make sure to stir often. Serve skewers with sauce for dipping. We like this as a main dish and serve with a seasoned rice but it would be great as appetizers before a meal as well. If desired, sprinkle with cilantro.
- 5. April 17th, 2016 --- Made this for my husband Anthony's birthday dinner tonight and served them over roasted sweet potatoes. The sauce tasted delicious with the potatoes.
CHICKEN SATAY W/PEANUT-COCONUT SAUCE
Make and share this Chicken Satay W/Peanut-Coconut Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 21m
Yield 30 skewers, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394, Fat 22.8, SaturatedFat 10.3, Cholesterol 96.8, Sodium 615.6, Carbohydrate 10, Fiber 1.5, Sugar 5.5, Protein 39
CHICKEN SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
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
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
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 W/ PEANUT SAUCE
You can either make your own peanut sauce or I would suggest serving it with "The Taste of Thai" peanut sauce because it is absolutely to die for. Everyone raves about the satay!
Provided by deinemuse
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 496, Fat 30, SaturatedFat 6.4, Cholesterol 54.4, Sodium 2250.9, Carbohydrate 27.6, Fiber 6.7, Sugar 15.8, Protein 29.8
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