Almond Chicken Satay Recipes
ALMOND CHICKEN SATAY
Our chopped challenge was almond butter. We wanted to prove that it could replace peanut butter in even the most classic peanut recipe, just with a slightly nuttier and richer flavor. Chopped Basket Ingredient: Almond Butter
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
- In the meantime, heat the oil in a large skillet over medium-high heat until hot. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper.
- Serve the chicken over the rice noodles, sprinkled with chile and cilantro.
CHICKEN SATAY WITH ALMOND SAUCE
Make and share this Chicken Satay With Almond Sauce recipe from Food.com.
Provided by Brookes Kitchen
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many wooden skewers as you have slices of chicken). In a medium bowl, mix the 1/2 cup tamari, the orange juice, lime juice, and two of the garlic cloves.
- Add the chicken slices. Cover the bowl and refrigerate for at least one hour and up to overnight.
- Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
- Meanwhile, in a blender or the work bowl of a food processor, place the vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
- If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat.
- Pat the chicken slices dry, and thread two slices onto each skewer. Grill for two to three minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.
Nutrition Facts : Calories 213.9, Fat 7.7, SaturatedFat 1, Cholesterol 72.6, Sodium 150.1, Carbohydrate 10, Fiber 1, Sugar 6.7, Protein 26.2
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