Fiery Chicken Sate Food

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 SKEWERS, SATAY SAUCE AND FIERY NOODLE SALAD - JAIME OLIVER 30-MINUTE MEALS

Steps:

• Put in a food processor, the coriander, garlic, peanut butter, soy sauce, ginger (peeled), grated rind of 2 lemons, juice from 1 lemon.
• Process and add a little water.
• Season.
• Place half in a bowl.
• Line breast up on board, alternating ends and push skewers through the breasts.
• Cut between them.
• Place the rest of the satay sauce into a roasting dish.
• Add the chicken and rub the flavour into the meat.
• Place on the top shelf of the oven under the grill for 8-10 minutes on each side.
• Drizzle with a little honey and place back under the grill for a few minutes.
• Put the noodles into a large bowl and cover with boiling water.
• Leave to soak for 6 minutes.
• Put a pan on the heat.
• Bash up the cashew nuts and add to the pan to toast.
• Peel the onion and place in a processor with the chilli and coriander. Pulse.
• Place in a large bowl with 1-2 tbsp soya sauce and a little olive oil.
• Add the juice of 1 lemon, the sesame oil and fish sauce.
• Season and add the cooked and drained noodles.
• Toss the cashews in the pan with some sesame seeds and 1 tsp honey.
• Once golden, add to the bowl with some more coriander leaves.

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.

FIERY CHICKEN SATE

Steps:

• In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander. Add the chicken and toss until well coated. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
• Preheat the broiler or grill. Remove the chicken from the marinade and thread each strip onto a skewer. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side. Serve immediately.

CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat broiler.
• To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
• To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
• Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
• Serve with peanut sauce.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

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.

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.

SATE CHICKEN AND NOODLES - CHINESE STYLE

Steps:

• For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
• In a bowl, combine the water and corfour, mix until it is paste-like.
• To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
• Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
• Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
• Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
• Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
• Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
• Add the garlic and cook a further minute or two.
• Return the chicken to the wok, and then add the sauce.
• Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
• Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
• Add the noodles to the wok, toss through - add a little more water if needed.
• Serve in bowls and top with spring onions.