Best Chicken Satay Sticks With Wasabi Mayonnaise Recipes

Almond Chicken Satay image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 ounces vermicelli rice noodles
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 3/4-inch pieces
Kosher salt and finely ground black pepper
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
One 14-ounce can coconut milk
1/3 cup almond butter
12 ounces snap peas
2 tablespoons lime juice
1 fresh hot red chile, thinly sliced
Fresh cilantro leaves, for garnish

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.

Indonesian Satay image

Provided by Food Network

Time 2h

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 19

2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)

Steps:

For the satay: Cut the chicken into 1-inch cubes.
Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
Prepare a grill or grill pan for high heat. Brush the grill with oil
Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.