CHICKEN SATAY WITH COCONUT-PEANUT SAUCE
Tender yogurt-and-spice-marinated chicken with a spicy coconut-peanut sauce! Perfect for an appetizer or meal (especially as lettuce wraps)!
Provided by Amanda
Categories Chicken
Number Of Ingredients 29
Steps:
- Combine all of the marinade ingredients, except the chicken, in a large covered bowl and whisk to combine. Add the chicken and marinate for at least 4 hours, and up to overnight.
- Preheat a grill or grill pan over medium heat. If desired, skewer the chicken pieces on bamboo or metal skewers. Sear the chicken pieces until the chicken is cooked through, about 4 to 5 minutes per side.
- Combine all of the ingredients for the peanut sauce in a medium mixing bowl. Taste for seasoning and adjust as necessary. Serve with the chicken satay skewers.
GRILLED CHICKEN SATAY WITH SPICY PEANUT SAUCE
Steps:
- In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
- Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
- Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Nutrition Facts : ServingSize 4 skewers, Calories 297 kcal, Carbohydrate 16 g, Protein 36.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 104 mg, Sodium 998 mg, Fiber 2 g, Sugar 6.5 g
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.
Provided by Food Network Kitchen
Categories appetizer
Time 2h33m
Yield 6 servings, about 24 skewers
Number Of Ingredients 20
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 SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
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 SPICY PEANUT SAUCE (GAI SATAY)
From Quick & Easy Thai by Nancie McDermott. A slightly different recipe than the other satays posted here. Can also be enjoyed with grilled tofu--or you can use chicken thighs instead of breasts. You'll need about 60 bamboo skewers, soaked in water for at least 30 minutes. Prep time does not include marinading time.
Provided by hannahactually
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight.
- To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
- Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.
Nutrition Facts : Calories 219.5, Fat 12.5, SaturatedFat 6.5, Cholesterol 43.9, Sodium 477.9, Carbohydrate 6.6, Fiber 1, Sugar 4, Protein 21.3
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 SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
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
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 SPICY PEANUT SAUCE AND CUCUMBER RELISH
Make and share this Chicken Satay With Spicy Peanut Sauce and Cucumber Relish recipe from Food.com.
Provided by bsneary
Categories Curries
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
- Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
- While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
- Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.
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
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CHICKEN SATAY WITH COCONUT-PEANUT SAUCE - PUREWOW
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3.3/5 (56)Total Time 1 hr 30 minsServings 4-6Calories 970 per serving
- Make the Chicken Satay: In a medium bowl, mix the yogurt with the curry powder, cumin, coriander and cayenne to combine. Add the chicken and toss the meat in the marinade. Marinate, covered and refrigerated, for 1 hour (and up to overnight).
- Make the Coconut-Peanut Sauce: In a blender or food processor, puree the peanut butter with the coconut milk, soy sauce, rice wine vinegar, garlic, ginger and chile paste until smooth. Transfer to a bowl and garnish with peanuts.
- Heat a grill, grill pan or large skillet over high heat. While it's heating up, thread the marinated chicken onto the skewers. Place the chicken skewers onto the hot cooking surface and cook until nicely charred on both sides, 3 to 5 minutes per side.
- To serve, place the chicken skewers on a plate with a portion of the peanut sauce. Garnish with chopped fresh cilantro or sliced scallions, if desired.
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