Best Peanut Sate Recipes

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

SESAME CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat oven to 325 degrees F.
• "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
• Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.

PORK SATE WITH PEANUT DIPPING SAUCE

Steps:

• Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
• Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
• Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.

INDONESIAN CHICKEN SATE WITH PEANUT SAUCE

Steps:

• With meat mallet or bottom of heavy saucepan, pound each chicken breast half to 1/2-inch thickness between two pieces of waxed paper.
• Cut breast lengthwise into 1-inch wide strips. In bowl or plastic storage bag, place chicken and remaining ingredients. Mix well.
• Cover and refrigerate at least two hours, stirring or turning bag occasionally (the longer the marinating time the spicier the chicken).
• Thread chicken strips on metal or bamboo skewers. If using bamboo skewers, soak in water to prevent charring when broiling. Brush generously with marinade.
• Broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing with marinade frequently. Serve hot with Peanut Sauce.
• To make the Peanut Sauce:
• In small bowl, whisk peanut butter into hot water.
• Add remaining ingredients and whisk until smooth.
• Cover and refrigerate until serving time.
• Bring to room temperature before serving.

CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat broiler.
• To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
• To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
• Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
• Serve with peanut sauce.

CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice. Marinate chicken in this while you make peanut sauce: Saute onion and garlic in oil until tender.
• Cool.
• Place in blender, add everything else, and blend carefully.
• Slowly and carefully add enough boiling water to form a thick paste. Now, broil chicken until done, basting with marinade. Serve with peanut sauce.

GRILLED CHICKEN SATE WITH SPICY PEANUT SAUCE

Steps:

• 1. --12 (10") bamboo skewers, soaked for 20 min. in water. --3/4 Cup Spicy Peanut Sauce --2 Tbls. minced fresh basil --1/4 Cup toasted peanuts
• 2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
• 3. Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
• 4. Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
• 5. FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• 8 (8-inch) bamboo skewers, soaked for 20 minutes 3/4 cup Spicy Peanut Dipping Sauce, recipe below 2 tablespoons minced fresh basil or cilantro leaves 1/4 cup chopped toasted peanuts In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. Spicy Peanut Dipping Sauce: 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons brown sugar 1 1/2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. Yield: about 1 1/4 cups

PEANUT SATE

Steps:

• Place 1 cup of the peanuts in blender or food processor container; cover. Blend until finely ground. With motor running, add honey and oil through feed tube at top of blender, blending well after each addition. Transfer to small bowl.
• Chop remaining 1/4 cup peanuts finely. Add to pureed peanuts along with the remaining ingredients; mix well.
• Serve as a condiment with grilled beef, poultry or pork.

SCALLOP SATE WITH PEANUT SAUCE

Steps:

• Place the skewers in cold water to cover and set aside.
• Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl. Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours. Refrigerate them if they will be marinating more than an hour.
• Cut the red pepper into strips about an inch wide, then cut into squares. Make 24 squares.
• Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften. Remove from the heat and set peppers aside.
• Meanwhile beat the peanut butter and orange juice together until well blended. Stir in the remaining fish sauce, vinegar and chili oil. Season to taste with hot red pepper flakes. Stir in the scallions and cilantro. Transfer to a small serving dish appropriate for a dip and set aside.
• Just before serving, thread two scallops on each of the skewers with a pepper square between them. Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
• Preheat a grill or broiler. Grill or broil the skewers close to the source of heat until seared. Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside. Pass as hors d'oeuvres with cocktails.