Martys Thai Chicken Satay Recipes

CHICKEN SATAY WITH PEANUT-CHUTNEY SAUCE

Chicken Satay with Peanut-Chutney Sauce image

This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1/4 cup smooth peanut butter, preferably natural
3 tablespoons mango chutney
2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 clove garlic, coarsely chopped
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)

Steps:

Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

Nutrition Facts : Calories 350 g, Fat 14 g, Fiber 1 g, Protein 44 g

MARTY'S THAI CHICKEN SATAY

Marty's Thai Chicken Satay image

This is my own take on the classic Thai chicken satay! It's yum!

Provided by ThaiChefMarty

Categories Chicken Appetizers

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Steps:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 7.5 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 477.8 mg, Sugar 2.5 g

THAI CHICKEN SATAY

Thai Chicken Satay image

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

Provided by STACEYLYNN0822

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

Steps:

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g

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