CHEF JOHN'S CHICKEN SATAY BURGER
I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 21
Steps:
- Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
- Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
- Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
- Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
- Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
- Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g
CHICKEN SATAY SALAD SAMMIES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.
- Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.
CHICKEN SATAY
Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue.
Provided by Ken Hom
Categories Main course
Yield Serves 2-4
Number Of Ingredients 19
Steps:
- In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.
- For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth.
- Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned.
- Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.
- Turn onto a warm platter, garnish with the onion and cucumber and serve at once.
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CHICKEN BURGERS WITH SATAY SAUCE AND SPICY CUCUMBER RELISH
East meets west in this Indonesian style sandwich, complete with a nutty satay sauce that is just a little bit spicy. The cucumber relish is nice and crisp, and gives an added crunch to the burger.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 48m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Prepare cucumber relish first by dissolving sugar in vinegar.
- Add remaining ingredients and stir well.
- Allow to sit at room temperature for at least half an hour.
- Prepare satay sauce by mixing all ingredients until smooth; set aside.
- To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
- Check ground chicken to be sure it isn't very wet; if it is, blot it with paper toweling.
- In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
- Stir peanut butter mixture into chicken mixture and blend until smooth.
- Form into four thick patties.
- Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
- Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.
Nutrition Facts : Calories 478.5, Fat 23.6, SaturatedFat 5.3, Cholesterol 97.5, Sodium 1568, Carbohydrate 38.5, Fiber 3.7, Sugar 13.9, Protein 31.3
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Chicken satay is the perfect addition to any appetizer spread. It's great for parties and casual dining. Serve with a green salad to make a full meal of it.
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts :
GRILLED CHICKEN BREASTS WITH SATAY SAUCE
Turn this traditional appetizer into a main course by grilling the chicken breasts whole instead of skewering and spooning the sauce right on top instead of dipping. If you don't have a grill pan, sear the chicken in a skillet over medium-high heat for 5 to 6 minutes on each side or until done. Sriracha is available in most supermarkets; it has a vinegary, garlicky kick with a heat that's less pronounced than other fresh chile sauces. Combine with canola mayo for a burger spread, add to a Bloody Mary, or combine with canola oil and fresh lime juice for a fantastic shrimp marinade.
Provided by Deb Wise
Time 25m
Yield Serves 4 (serving size: 1 chicken breast half and about 1 1/2 tbsp. sauce)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices.
- Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon peanut butter mixture over chicken; sprinkle with cilantro.
Nutrition Facts : Calories 345, Carbohydrate 7 g, Cholesterol 124 mg, Fat 16.2 g, Fiber 1 g, Protein 42 g, SaturatedFat 2.8 g, Sodium 446 mg, Sugar 4 g
MINI CHICKEN SATAY PATTIES
These are really tasty little morsels that I make a lot. For the sake of convenience I use the jars of crushed ginger and garlic, about a tablespoon of each. They also freeze well.
Provided by kylieq
Categories Chicken
Time 25m
Yield 10 depends on how big you make them.
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large mixing bowl.
- Mix well with hands.
- Heat some peanut oil in a non-stick frying pan and fry spoonfuls of mixture, flattened out into patty shapes, until golden and cooked through.
- Serve as an appetizer with a bought satay sauce.
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- Make cucumber salsa by combining the cucumber, red onion, rice vinegar, sugar and mint in a bowl. Stir and set aside.
- Place garlic cloves and peeled fresh ginger in the bowl of a food processor and process until minced. Add chicken thighs and pulse until the chicken is chopped - think ground beef consistency. Add peanut butter, soy sauce, chives and pepper to bowl and pulse a couple times to stir. Form the chicken mixture into eight burger patties and place on a baking sheet. Refrigerate until ready to use.
- Heat grill to medium and coat grill rack with plenty of oil or line grill rack with foil. Spray top of chicken patty with canola or olive spray. Place sprayed side down on the grill. Cook for 5 minutes or until charred and meat is set. Spray top of patties, flip and cook on remaining side until semi-firm when pressed with finger, but not rock hard. While burgers are cooking, toast buns.
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- Place the chicken thigh pieces, rice wine, soy sauce, ginger, and garlic in a medium-size bowl. Mix then cover with plastic wrap and place in your fridge. Let the chicken marinate for 30 minutes, or up to 4 hours.
- Skewer a red pepper square and a piece of chicken on a wooden skewer. Repeat until all remaining chicken has been used. Discard the marinade. Place the chicken on the baking sheet and bake for 15 minutes, or until the chicken has cooked through and is starting to brown.
- While the chicken is cooking, prepare the dipping sauce. Place all the dipping sauce ingredients into a high-powered blender (like a Vitamix) and blend on high until very smooth. Taste and season with salt, if needed.
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- Add chicken meat and blend until apricots are in smaller pieces and chicken is well blended. Add chia seeds, oats, and cumin and blend until well combined.
- Preheat oven to 400° F and place meat mixture in the fridge to allow chia seeds and oats to soften.
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