CHICKEN SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
- Thread marinated chicken pieces onto skewers.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
- Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH
Either served as a appetizer or main dish these wonderful little grilled chicken strips dipped in Thai Peanut sauce and served with Thai Cucumber Relish is to die for.
Provided by Marsha Gardner
Categories Meat Appetizers
Time 2h10m
Number Of Ingredients 27
Steps:
- 1. 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 up to 2 hours.
- 2. 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.
- 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
- 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Make and share this Chicken Satay With Spicy Peanut Sauce and Cucumber Relish recipe from Food.com.
Provided by bsneary
Categories Curries
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
- Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
- While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
- Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.
CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE
This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!
Provided by HANZOtheRAZOR
Categories World Cuisine Recipes Asian
Time 1h36m
Yield 4
Number Of Ingredients 16
Steps:
- Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
- While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
- Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g
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CHICKEN SATAY WITH PEANUT SAUCE - GARLIC & ZEST
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5/5 (8)Total Time 50 minsCategory Main CourseCalories 641 per serving
- In a mortar and pestle, add the sugar, garlic, minced lemon, jalapeño, coriander, turmeric and pepper. Pound and mash the combination to a fragrant paste. (If you don't have a mortar and pestle, place the sugar, garlic, lemon, jalapeño coriander, turmeric and pepper on a cutting board. Use the flat side of a chefs knife or santoku to rub and mash the combination into a paste -- the sugar acts an abrasive and the constant rubbing, will break down the ingredients.) Transfer the ingredients to a medium bowl and add the coconut milk, fish sauce, and lime juice. Set aside.
- Rinse the chicken and pat dry with paper towels. Each tender has a thick tendon that should be removed. Place the tender on a cutting board, tendon side down. Hold the tendon between your fingers and run a sharp paring knife along the tendon, keeping the blade parallel to the cutting board. Remove the tendon and discard.
- Heat the oil in a small saucepan over medium high heat. Add the garlic, chiles, ginger and shallots and cook for 3-5 minutes, until golden brown. Reduce the heat and continue to cook until the garlic and shallots are caramelized, but not burnt, another 2-3 minutes.
- Place the sugar, garlic, salt and pepper in a mound on a cutting board. With the side of a chefs knife or santoku, mash the garlic into a paste, using the salt, sugar and pepper as the abrasive. Transfer to a small bowl and add the vinegar. Stir until the sugar and salt dissolve. Set aside.
CHICKEN SATAY WITH PEANUT DIPPING SAUCE AND FRESH …
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5/5 (2)Total Time 30 minsCategory Main Course, SnackCalories 406 per serving
- Place all the ingredients for the chicken in a container. Marinate for at least 4 hours and up to overnight.
- Combine the vinegar and sugar in a small saucepan. Heat over high heat and stir until all the sugar is dissolved. Cool to room temperature, then stir in the cucumber, red pepper, mint, shallot, and fish sauce. Refrigerate until needed.
- Heat the coconut oil in small saucepan over medium. Add the curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk and bring to a simmer. Whisk in the peanut butter until the mixture is smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.
CHICKEN SATAY WITH CUCUMBER RELISH AND PEANUT SAUCE
From cookingwjulie.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 35 mins
- To prepare peanut sauce, whisk together coconut milk, PB2, water, fish sauce, red curry paste, and lime juice. Keep chilled until ready to serve.
- To prepare chicken; combine fish sauce, lime juice, soy sauce, ginger, agave nectar and garlic in a shallow dish. Marinate chicken tenderloins for at least 30 minutes up to 8 hours. Preheat a grill or grill pan to medium high heat and coat with cooking spray. Cook chicken for 3-4 minutes per side or until cooked through. Toss together cucumber, rice wine vinegar, shallot, hot pepper flakes and cilantro. Serve chicken with cucumber relish and peanut sauce for dipping.
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5/5 (1)Total Time 1 hrServings 4Calories 857 per serving
- Break apart the palm sugar and dissolve it together with the tamarind paste in 2 tablespoons boiling water. Pour all this into a mixing bowl that’s easily big enough to hold all the chicken, and stir in the marinade’s remaining ingredients.
- Tip the peanuts and lemongrass into your food processor. Give the mix a few pulsing blitzes until the peanuts turn nicely chunky. Take a little care here to avoid turning the peanuts into paste — you certainly want your sauce to have a definite crunchy-peanut texture rather than being smooth.
- You’re aiming here to get even amounts of the chicken strips onto each of the 8 bamboo skewers. Carefully thread each of the strips onto a skewer so that you can concertina each strip into a roughly squarish, fairly compact block. You want each skewer to be about two-thirds filled with those block-ish strips, pressed pretty firmly one against the other.
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