EASY CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Steps:
- Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
- Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).
- Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
- Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
- Brush a little oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
- Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top with chilli flakes, a little red onion, a few chopped peanuts and some sesame seeds.
Nutrition Facts : Calories 252 kcal, Carbohydrate 6 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 624 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SATAY WITH PEANUT SAUCE
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.
SWEET CHILI PEANUT SATAY DIP
Stand out at the next party with a unique appetizer. Find out how to make the Sweet Chili Peanut Satay Dip.
Provided by Frank's RedHot
Categories Dips and Spreads
Yield 12
Number Of Ingredients 5
Steps:
- MIX peanut butter, Sweet Chili Sauce, water, soy sauce and vinegar. Transfer to serving bowl.
- SERVE as a dipping sauce with cut-up vegetables, grilled chicken and seafood, or chicken nuggets.
TOFU SATAY WITH PEANUT SAUCE
Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
- Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
- Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
- Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
- Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g
SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
- Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
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