SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)
Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 35m
Number Of Ingredients 18
Steps:
- Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
- Combine kecap manis and butter, then brush onto chicken.
- Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
- Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
- Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
- Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
- Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.
Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
Steps:
- For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
- Meanwhile, soak the wooden skewers in water.
- When ready to cook the chicken, heat a grill pan over medium heat.
- Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
- For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
- To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Food Network
Yield 4 portions
Number Of Ingredients 12
Steps:
- Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.
- The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.
- When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.
- While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.
- When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.
CHICKEN SATAY WITH PEANUT SAUCE
Make and share this Chicken Satay With Peanut Sauce recipe from Food.com.
Provided by elly9812
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Spray baking pan with vegetable spray.
- In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.
- Set 3 tablespoons (45 mL) aside.
- Cut chicken into 1 inch (2.5 cm) cubes.
- Thread onto 10 small bamboo or barbecue skewers.
- Place skewers in prepared pan.
- Brush with half of the peanut sauce that has been set aside.
- Bake approximately 5 minutes.
- Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce.
- Bake 5 more minutes or just until chicken is done.
- Serve with remaining peanut sauce.
Nutrition Facts : Calories 174.4, Fat 6.5, SaturatedFat 1.3, Cholesterol 52.8, Sodium 231.6, Carbohydrate 5.5, Fiber 0.5, Sugar 4.2, Protein 23.1
BEEF OR CHICKEN SATAY WITH PEANUT SAUCE
Thai style chicken or beef kabobs. These are very flavorful when marinated overnight. The recipe listed is for a large group. Perfect for potlucks. (Prep time is marinade time).
Provided by c0dphish
Categories Chicken
Time 2h2m
Yield 20 2oz. Servings
Number Of Ingredients 15
Steps:
- Method for meat and marinade: Trim the meat and cut into long thin strips.
- Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
- Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
- Thread the meat on the skewers, one strip per skewer.
- Skewer meat can be returned to the marinade to hold until cooking time.
- Place the skewered meat on the grill or boiler rods.
- Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
- Server the satays with the spicy peanut sauce.
- Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
- Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
- Bring to room temperature before using, and stir briskly or reprocess to mix.
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