CHICKEN SATAY
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
Provided by Jamie Oliver
Categories Jamie's Comfort Food Chicken Chicken thighs
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.
Nutrition Facts : Calories 450 calories, Fat 28.6 g fat, SaturatedFat 6 g saturated fat, Protein 33.9 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.56 g salt, Fiber 1.9 g fibre
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h35m
Yield 20 skewers
Number Of Ingredients 16
Steps:
- Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
- Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
CHICKEN SATAY (THE BEST RECIPE!)
Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cut the chicken meat into small cubes. Set aside.
- Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
- Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.
Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar
EASY SATAY SAUCE RECIPE
Steps:
- Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
- Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Sodium 396 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN SATAY WITH PEANUT SAUCE
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.
SATAY SAUCE
Whip up this simple peanut sauce recipe in just 10 minutes. Serve with chicken or vegetable skewers for a starter or party nibble. Kids love it too!
Provided by Barney Desmazery
Categories Condiment
Time 10m
Number Of Ingredients 6
Steps:
- Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.
Nutrition Facts : Calories 158 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
SATAY SAUCE
This is a basic Malaysian/Thai Satay Sauce - Its wonderful!
Provided by SMTUNE
Categories Appetizers and Snacks
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 3.9 g, Fat 10.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 127.8 mg, Sugar 1.9 g
EASY CHICKEN SATAY
Savory chicken served on skewers with a slightly sweet peanut sauce.
Provided by Shannon :)
Categories World Cuisine Recipes Asian
Time 2h45m
Yield 5
Number Of Ingredients 16
Steps:
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g
SIMPLE SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE
This Chicken Satay makes a great appetizer or a light meal, when served with some crunchy veggies. It's crisp and spicy and it's a perfect choice for a barbecue, a party or a simple weeknight meal.
Provided by Elaine
Categories Appetizer Entrée/Main Dish
Time 40m
Number Of Ingredients 18
Steps:
- Slice chicken breasts lengthwise into long narrow strips.
- Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
- Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
- Soak bamboo skewers in water for 2-3 hours or more.
- Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
- Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.
Nutrition Facts : Calories 391 kcal, Carbohydrate 16 g, Protein 22 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 1113 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
EASY CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- Combine all the ingredients for the marinade in a large bowl and whisk well.
- Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
- If using, soak bamboo skewers in hot water for at least 30 minutes before use.
- Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
- To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
- Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
- Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 33 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 1173 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
MALAYSIAN CHICKEN SATAY RECIPE
Chicken satay is prepared with the chicken meat marinated with a myriad of spices and grilled to perfection. This Malaysian chicken satay recipe is tender and succulent and can be prepared with a grilled pan.
Provided by KP Kwan
Categories Snacks
Time 30m
Number Of Ingredients 15
Steps:
- Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
- Cut some chicken skin into small pieces for later use.
- Add Marinade (A) with the chicken
- Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
- Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
- Soak the wood skewers in water for half a before using them.
- Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
- Grill over a small flame until the satay turns golden brown with some char marks.
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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
INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
- Soak bamboo skewers in water while the chicken is marinating.
- While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
- After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
- Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
- Remove the chicken from the grill and serve alongside the peanut sauce for dipping.
Nutrition Facts : ServingSize 1 skewer, Calories 284 kcal, Carbohydrate 26 g, Protein 21 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 608 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 1 g
SATAY SAUCE
I make no claim of this being authentic, as I just went on instinct. But it is fast and I tend to always have everything on hand. It's good on grilled meat, and if thinned with some water and/or oil can be basted on skewers of chicken or beef on the bbq. Keep it thick, add a good few handfuls of chopped, roasted peanuts and use it to fill rice balls for a S-E Asian feast. I often dollop this sauce on a bowl of hot white rice and lightly steamed broccoli--a great way to eat your greens!
Provided by Shoga-chan
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the peanut butter in a small, microwave-safe bowl, and heat for 20 seconds till easy to stir.
- Combine with chili sauce, sweet soy sauce, coriander, and garlic.
- That's it!
Nutrition Facts : Calories 84.3, Fat 6, SaturatedFat 1, Sodium 229, Carbohydrate 5.3, Fiber 1.8, Sugar 2.4, Protein 3.2
SATAY BEEF
When I cleared the refrigerator on Sunday, I found that there was a bottle of Shacha sauce (also called satay sauce), which has been stored for almost a year. Fortunately, it is still within the shelf life, so let's make it quickly. Stir-fried beef is the most classic match. , I first ate this dish in a Chaoshan hot pot restaurant. The beef stir-fried was quite tender and tender. It would never be a bit tough enough to bite, and it also had a little broth. A little bit of spicy, it's really superb for bibimbap. Today, our family will also make this dish. Let's prepare the rice soon.
Provided by Jackey cat
Time 10m
Yield 2
Number Of Ingredients 14
Steps:
- Ingredients are ready
- Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, pepper, edible oil and marinate for 5 minutes
- Scallion, ginger, garlic and knife, cut green and red peppers
- In a frying pan, saute the onion, ginger, garlic
- Put the shacha sauce and stir up the fragrance
- Put beef
- Dip the rice wine along the side of the pot
- When the beef changes color, add green and red peppers
- Stir-fry evenly, that's it
SATAY PEANUT SAUCE
Steps:
- Gather the ingredients.
- Place all ingredients in a blender or food processor.
- Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.
- Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.
Nutrition Facts : Calories 201 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, Sodium 502 mg, Sugar 5 g, Fat 16 g, ServingSize 1 bowl (4 to 6 servings), UnsaturatedFat 0 g
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