Best Curried Chicken Satay With Fresh Mint Soy Vinaigrette Recipes

Curried Chicken Satay image

Provided by Recipe Reader

Categories Chicken

Time 45m

Yield 24 kabobs, 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup peanut oil
3 tablespoons rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon soy sauce
2 teaspoons of fresh mint, chopped
1/2 teaspoon ground coriander

Steps:

Soak 24 short bamboo skewers in water for 30 minutes.
Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
In a small bowl, combine curry powder, cumin, salt, and pepper.
Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
Refrigerate for 1 hour.
In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
Slowly drizzle in the peanut oil.
Transfer the vinaigrette to a bowl and refrigerate.
Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
Serve with the vinaigrette.

Soy Herb Glazed Chicken Satay image

Provided by Robert Irvine : Food Network

Categories appetizer

Time P1DT20m

Yield 12 satays

Number Of Ingredients 8

1/2 cup soy sauce
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1 teaspoon granulated sugar
1 jalapeno
1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves)
1 tablespoon minced garlic
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices

Steps:

Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
Heat a grill to medium heat.
To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.