Thai Chicken Satay W Spicy Peanut Sauce Food

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CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

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

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

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 SATAY W/ PEANUT SAUCE



Chicken Satay W/ Peanut Sauce image

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

1 cup kikkoman Thai sweet chili sauce
1 tablespoon sesame oil
2 garlic cloves, minced
12 ounces chicken breasts
4 cups shredded red cabbage (optional)
1 cup shredded carrot (optional)
1 head boston lettuce (optional)
1/2 cup peanut butter
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons kikkoman Thai sweet chili sauce
1 tablespoon honey
2 teaspoons sesame oil

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 SPICY PEANUT SAUCE



Chicken Satay With Spicy Peanut Sauce image

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

1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
2 tablespoons sesame oil
2 tablespoons vegetable oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 1/2 minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
4 teaspoons vegetable oil
2 teaspoons sesame oil
1/2 cup red onion, minced
1 teaspoon ginger, minced
2 tablespoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup smooth peanut butter or 1/3 cup chunky peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1 teaspoon sambal oelek, to taste (chili paste with garlic)
1/3-1/2 cup hot water

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

CHICKEN SATAY THAI STYLE W/ PEANUT SAUCE



Chicken Satay Thai Style W/ Peanut Sauce image

This recipe I found online at thai info. It turned out wonderfully. The peanut sauce is to die for! It calls for crunchy peanut butter but I didn't have that on hand so I used some chopped peanuts with the creamy peanut butter and that worked. It says to marinate the chicken for 2 hours but I marinated overnight. I think it made a huge difference. Enjoy

Provided by Cheys_Mom

Categories     Lunch/Snacks

Time P1DT20m

Yield 32 Skewers, 6-12 serving(s)

Number Of Ingredients 20

bamboo skewer
3 whole boneless skinless chicken breasts, butterflied and cut into 1/2 inch strips
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup fresh squeezed lime juice (2 medium limes)
2 garlic cloves, minced
1 teaspoon dried chili pepper flakes
2/3 cup crunchy peanut butter
1 1/2 cups unsweetened coconut milk
1/4 cup fresh lemon juice (1 medium lemon)
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh grated gingerroot
4 garlic cloves, minced
1/4 teaspoon cayenne pepper (more if you want)
1/4 cup chicken broth
1/4 cup heavy cream
1/4 cup fresh cilantro leaves

Steps:

  • Marinate overnight.
  • Prepare chicken by butterflying breasts and cutting into 1/2 inch strips.
  • Thread chicken in a serpentine fashion onto bamboo skewers.
  • Prepare Marinade by combining first 7 ingredients in a small bowl and whisk to combine peanut butter into marinade mixture.
  • Place skewered chicken into a shallow dish like a 9"x13"x2" pan.
  • Pour marinade over chicken, allow to marinate overnight.
  • Peanut sauce
  • this mixture can be made hours ahead of time and refrigerated. bring to room temp before serving.
  • Combine first 8 ingredients of peanut sauce together in a saucepan (peanut butter through cayenne pepper).
  • Cook over medium heat whisking constantly until sauce is consistency of heavy cream (about 15 min).
  • Add Chicken broth, heavy cream and cilantro leaves, whisk to combine.
  • Grill the Chicken till done about 8 minute.
  • Serve with peanut sauce for dipping.

Nutrition Facts : Calories 539.5, Fat 34.4, SaturatedFat 16.2, Cholesterol 82, Sodium 1965.8, Carbohydrate 22.5, Fiber 3.6, Sugar 10, Protein 40.6

CHICKEN SATAY WITH SPICY PEANUT SAUCE (GAI SATAY)



Chicken Satay With Spicy Peanut Sauce (Gai Satay) image

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

1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 lb boneless skinless chicken breast
1/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste (optional)
1/2 cup chicken broth
1 tablespoon fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/4 cup chunky peanut butter
1 tablespoon lime juice

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

THAI CHICKEN SATAY WITH PEANUT SAUCE



Thai Chicken Satay With Peanut Sauce image

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

2 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon ground cumin
2 garlic cloves
1 tablespoon fresh ginger, grated
2 tablespoons fish sauce
1 tablespoon curry powder
1 pinch turmeric powder
1/2 cup coconut milk
3 tablespoons brown sugar
1/2 cup roasted peanuts, crushed (unsalted)
1/2 cup peanut butter
1/2 cup coconut milk
2 teaspoons oil
1 large garlic clove, grated
1 tablespoon onion, chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
4 teaspoons lime juice (to taste)
3 teaspoons sugar
4 tablespoons white vinegar
1 teaspoon sugar
3 tablespoons cucumbers, coarsely chopped
1/2 shallot, finely chopped
1 Thai chile, thinly sliced

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

THAI CHICKEN SATAY WITH PEANUT SAUCE



Thai Chicken Satay with Peanut Sauce image

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Provided by Rick Young

Categories     Chicken

Time 40m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 13

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

Steps:

  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot.

Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4

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