Chicken Satay Steaks Recipes

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CHICKEN SATAY



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

Steps:

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  • Preheat a grill to high heat.
  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

CHICKEN SATAY STEAKS



Chicken Satay Steaks image

This is very simple to make, varying slightly from typical chicken on skewers served with satay sauce. Absolutely fantastic when used to make sandwiches as well. Serve with a crisp green salad, or in buns, slathered with mayo and mustard, lettuce and tomatoes.

Provided by maha

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 10

2 lemons, juiced
1 tablespoon peanut butter
1 tablespoon tomato puree
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
½ teaspoon crushed red pepper flakes
1 teaspoon crushed garlic
6 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  • Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 3.8 g, Cholesterol 68.4 mg, Fat 5.1 g, Fiber 0.3 g, Protein 28 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 2.9 g

CHICKEN SATAY



Chicken Satay image

These grilled chicken satay skewers are the perfect blend of tender, juicy chicken, served up with a delectable peanut dipping sauce.

Provided by Melissa Jacobs

Categories     Main Course

Time 2h40m

Number Of Ingredients 12

1 kg chicken fillets
1/4 cup soya sauce
1/4 cup vegetable oil
2 tbsp Asian Chilli Sauce
1/4 cup Dark Brown Sugar
2 Garlic Cloves (Minced)
2 tbsp Coriander (Chopped)
1 tbsp Peanut Oil
1/2 cup Smooth Peanut Butter
1/2 cup Coconut Milk
1/2 tsp Chilli Sauce
1 Lime (Juiced)

Steps:

  • Cut the chicken breasts into 1/4 inch cubes.
  • In a container, mix all the ingredients together.
  • Place all the chicken cubes in the marinade. Place in the fridge for 2 hours.
  • Thread three pieces of chicken on a skewer.
  • On a grill pan, medium heat, grill the chicken skewer until golden brown approximately 3-4 minutes per side.
  • In a saucepan, heat the oil on low heat. Add the rest of the ingredients. Mix until smooth. Remove from heat. Let cool.
  • Serve your satay with basmati rice, slices of cucumber or a garden salad. Sprinkle with fresh coriander leaves.

CHICKEN THIGHS WITH SATAY SAUCE



Chicken Thighs With Satay Sauce image

Make and share this Chicken Thighs With Satay Sauce recipe from Food.com.

Provided by TCookie

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs boneless skinless chicken thighs
3 tablespoons tamari
2 tablespoons fresh lime juice
12 cloves garlic, smashed and peeled
1/2 teaspoon ground cumin
8 slices fresh ginger (quarter-size)
1/4 cup chicken broth
1/2 cup tamari
1/3 cup sugar
1/2 teaspoon five-spice powder
6 cloves garlic, smashed and peeled
6 red pepper pods (crushed to about 2 tsp) or 1/2 teaspoon red pepper flakes, to taste
1/3 cup smooth peanut butter
2 tablespoons fresh lime juice

Steps:

  • For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
  • Marinate for at least several hours or overnight.
  • Cook as desired, bake or grill until done.
  • Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
  • (I don't cook mine in the microwave. Sorry, Barbara).
  • For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
  • Cover tightly with plastic wrap and cook at full power for 3 minutes.
  • Remove from oven.
  • Pierce plastic and let cool for 5 minutes.
  • Uncover and whisk in the peanut butter and lime juice.
  • Serve with cooked, marinated chicken.

Nutrition Facts : Calories 528.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 251.8, Sodium 2204.2, Carbohydrate 20.2, Fiber 1.4, Sugar 13.3, Protein 67.6

CHICKEN SATAY SKEWERS



Chicken Satay Skewers image

You can serve these chicken satay skewers as an appetizer for 6 to 8 people, or as an entrée with steamed rice for 4 people. Either way, make sure to serve them with the peanut sauce and some cucumber slices.

Provided by Meredith

Categories     Appetizers/Snacks

Time 2h27m

Number Of Ingredients 16

10 to 12 12-inch Bamboo Skewers
2 pounds chicken breast
⅔ cup coconut milk
1 clove minced garlic
2 teaspoons minced ginger
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 tablespoon brown sugar
pinch crushed red pepper flakes
peanut dipping sauce - See Recipe
sliced cucumber
lime wedges
Thai basil (basil or mint leaves)

Steps:

  • Soak the bamboo skewers in water for two hours so they do not splinter or burn while cooking.
  • Slice the chicken breast into lengthwise strips, about ½-inch thick.
  • Combine the coconut milk, garlic, ginger, soy sauce, fish sauce, cumin, coriander, turmeric, brown sugar, and crushed red pepper flakes. Add chicken strips and toss to evenly coat the chicken with the marinade. Refrigerate and marinate for 6 to 8 hours.
  • Thread the chicken strips, like an accordion, onto the pre-soaked skewers. You can leave one piece of chicken on a skewer or double up and use two pieces of chicken per skewer.
  • Cook the chicken in one of the following ways:
  • a. Grill - Pre-heat an outdoor grill or indoor grill pan and oil the grates lightly. Grill for 4 minutes on each side.
  • b. Broil - Place the chicken satay under the broiler for 4 minutes on each side.
  • c. Pan Fry - Pre-heat a 12-inch pan or griddle over medium high heat and add a glug of peanut or vegetable oil. Pan-fry the chicken satay for 3 to 5 minutes on each side.
  • d. Air-fry - Pre-heat the air fryer to 400°F. Air fry for 10 to 12 minutes, turning over halfway through the cooking process.
  • Transfer the cooked chicken to serving platter. Garnish with cucumber slices, lime wedges, torn basil or mint leaves and serve the chicken satay with peanut dipping sauce.

Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 50 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1127 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EASY CHICKEN SATAY



Easy Chicken Satay image

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Steps:

  • Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  • Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  • Preheat a grill for medium-high heat.
  • Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

CHICKEN SATAY



Chicken satay image

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
  • Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
  • Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
  • Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
  • 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
  • Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  • Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
  • Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

  • Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
  • Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  • Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  • Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

CHICKEN SATAY



Chicken Satay image

Make and share this Chicken Satay recipe from Food.com.

Provided by Rita1652

Categories     Chicken

Time 14m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chopped garlic
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
16 bamboo skewers
oil or coconut milk
peanut sauce (recipe #63210)
fresh cilantro leaves
romaine lettuce leaf

Steps:

  • Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  • If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  • Place the chicken strips in a plastic freezer bag.
  • Add all the marinating ingredients and gently toss until well mixed.
  • Let the chicken marinate in the fridge for at least 2 to 24 hours.
  • When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  • Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  • Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  • The satays are done when they have turned golden brown and crispy along the edges.
  • Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

CHICKEN SATAY



Chicken satay image

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.

Provided by Jamie Oliver

Categories     Jamie's Comfort Food     Chicken     Chicken thighs

Time 40m

Yield 4

Number Of Ingredients 15

1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3-4 fresh chillies
2 cloves of garlic
5 cm piece of ginger
1 bunch of fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 free-range chicken thighs, skin off, bone out
1 handful of shelled peanuts
groundnut oil
¼ of a watermelon (1.5kg), or 1 ripe pineapple

Steps:

  • Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
  • Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
  • Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
  • Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
  • If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
  • Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
  • When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
  • Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

Nutrition Facts : Calories 450 calories, Fat 28.6 g fat, SaturatedFat 6 g saturated fat, Protein 33.9 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.56 g salt, Fiber 1.9 g fibre

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From mysteinbach.ca


CHICKEN SATAY STEAKS - ASIAN - WORLDRECIPES.ORG
Chicken Satay Steaks. This is very simple to make, varying slightly from typical chicken on skewers served with satay sauce. Absolutely fantastic when used to make sandwiches as well. Serve with a crisp green salad, or in buns, slathered with mayo and mustard, lettuce and tomatoes. 179 calories; protein 28g; carbohydrates 3.8g; fat 5.1g; cholesterol 68.4mg; sodium …
From worldrecipes.org


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