Coconut Chicken Satay Recipes

COCONUT CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
• Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
• Combine all ingredients for the peanut sauce and taste for seasoning.
• Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
• After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
• On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
• Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!

EASY CHICKEN SATAY

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.

COCONUT CHICKEN SATAY

Steps:

• Heat wok or a large frying pan (skillet).
• Add onion,garlic and ginger and cook for about 2 minutes.
• Turn up heat,add chicken and stir-fry for 3-5 minutes.
• Stir in peanut butter,chilli sauce,coconut milk and lime leaves if using.
• Simmer for 10-15 minutes ot until chicken is cooked.
• Serve with noodles or rice.

ALMOND COCONUT CHICKEN SATAY

Steps:

• Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
• Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
• Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
• Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

CHICKEN SATAY W/PEANUT-COCONUT SAUCE

Steps:

• mix first 8 ingredients, remove 3/4 and refrigerate.
• cut chicken into strips and marinate in remaining sauce for 1 hour.
• heat broiler, thread strips onto skewers and broil about 6 minutes.
• bring refrigerated sauce to room temp and use as a dip for the chicken.