CHINESE SATAY CHICKEN STIR FRY
{Video below} My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 21
Steps:
- Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
- Rinse well, pat dry with paper towel then place in a bowl.
- Mix together Seasoning.
- Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
- Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
- Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
- Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
- Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker - 1 to 1 1/2 minutes.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.
Nutrition Facts : ServingSize 257 g, Calories 484 kcal
CHICKEN SATAY SKEWERS RECIPE BY TASTY
Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
- Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
- Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
- With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
- Serve the chicken skewers with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams
CHINESE STYLE SATAY CHICKEN
This is a recipe I developed myself after having various "not quite satisfactory" satay chicken dishes in Chinese restaurants. I found they were either too peanutty, not hot enough, bland or in some other way not quite right. So after a few experiments I ended up with this. Enjoy!
Provided by blindlemon
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preparation: Chop/grind half the peanuts in a blender to a powder.
- Roughly chop or crush the rest.
- Roughly chop the green pepper and finely chop the onion.
- Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
- Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
- Put aside to marinate for at least 15 minutes.
- Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
- Mix the cornflour with a little cold water and add half of this to the sauce.
- Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
- Add the chilli powder and very quickly the finely chopped onion.
- (If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
- Add some more groundnut oil to the wok and allow to heat.
- Add the green pepper, increase the heat and stirfry for 1 minute.
- Add a little more oil and then add the chicken mixture.
- Stirfry for two minutes or until the chicken is well sealed.
- Add the hot water to the sauce in the mixing jug and pour into the wok.
- Cook for a further 2 minutes or until the chicken is firm.
- Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
- Finally, drizzle a little more sesame oil over and fold in.
Nutrition Facts : Calories 681.5, Fat 34.5, SaturatedFat 5.3, Cholesterol 151, Sodium 1622.5, Carbohydrate 31.7, Fiber 6, Sugar 18.2, Protein 64.4
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