Sesame Chicken Sate With Peanut Sauce Recipes

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CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

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

1/4 cup coconut milk
2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

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.

EASY CHICKEN SATAY WITH PEANUT CHILLI SAUCE



Easy Chicken Satay with Peanut Chilli Sauce image

Deliciously moist marinated chicken served with a spicy peanut and coconut sauce.

Provided by Nicky Corbishley

Categories     Appetizer     Dinner

Time 1h

Number Of Ingredients 21

3 Chicken breasts (cut into long, thin strips)
1 tbsp dark soy sauce (use tamari for gluten free)
2 garlic cloves (peeled and crushed)
7 oz (200ml) coconut milk (from a tin)
½ tsp cumin
½ tsp coriander
1/4 tsp ground ginger
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce (use tamari for gluten free)
1/2 tsp chilli flakes ((red pepper flakes))
1 tbsp fish sauce
7 oz (200ml) coconut milk (from a tin)
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime
1 fresh red chilli (thinly sliced)
2 tbsp Fresh coriander (cilantro) (chopped)
1/2 tsp chilli flakes ((red pepper flakes))
1/4 red onion (peeled and finely sliced)
1 tbsp roasted peanuts (roughly chopped)
1 tsp sesame seeds

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

SESAME CHICKEN WITH CREAMY SATAY SAUCE



Sesame Chicken with Creamy Satay Sauce image

These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, marinate the chicken strips in a sesame salad dressing. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3/4 cup Asian toasted sesame salad dressing
1 pound boneless skinless chicken breast halves, cut into 1-inch strips
1/2 cup reduced-fat cream cheese
1/4 cup coconut milk
3 tablespoons creamy peanut butter
2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced fresh cilantro

Steps:

  • Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.

Nutrition Facts : Calories 356 calories, Fat 22g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10-12 servings.

Number Of Ingredients 19

2 pounds boneless skinless chicken breasts
1/3 cup soy sauce
1 green onion, sliced
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
PEANUT SAUCE:
1/2 cup salted peanuts
1/4 cup chopped green onions
1 garlic clove, minced
3 tablespoons chicken broth
3 tablespoons butter, melted
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. , In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. , Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.

Nutrition Facts :

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 15

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Steps:

  • Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g

CHICKEN SATAY BOWLS WITH SPICY PEANUT SAUCE



Chicken Satay Bowls with Spicy Peanut Sauce image

Chicken satay moves from classic Thai restaurant appetizer to delicious homemade dinner with this easy meal-prep recipe. A crunchy Asian-inspired slaw serves as the satisfying low-carb base, and the bold, creamy peanut sauce brings a hint of heat to every bite.

Provided by Carolyn Hodges, M.S., RDN

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 35m

Number Of Ingredients 6

1 recipe Thai Chicken Satay with Spicy Peanut Sauce (see associated recipe)
6 cups thinly sliced Savoy or green cabbage
½ cup thinly sliced red bell pepper
½ cup matchstick-cut carrots
¼ cup finely chopped green onion
2 tablespoons toasted sesame seeds

Steps:

  • Prepare Thai Chicken Satay with Spicy Peanut Sauce as directed. Remove the chicken from the skewers and cut into strips. Divide the sauce among 4 small condiment containers with lids and refrigerate until ready to use.
  • To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.
  • Divide the slaw among 4 single-serving containers with lids. Top each with one-fourth of the chicken and 1/2 tablespoon sesame seeds. Dress with the reserved sauce just before serving.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 14.4 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.6 g, Sodium 497.5 mg, Sugar 6.3 g

SESAME PEANUT CHICKEN



Sesame Peanut Chicken image

cold poached chicken with hot, spicy sesame peanut sauce Adapted this from a recipe I found years ago...

Provided by Vicarjane in Wester

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless cold poached chicken (see below)
2 tablespoons sesame seeds
2 1/2 tablespoons creamy peanut butter
2 1/2 tablespoons sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon vinegar
1 teaspoon chili sauce (or more to taste, sriracha or sambal oeleck.)
if unavaiable Tabasco sauce or crushed red pepper flakes
fresh ground black pepper
set aside 3 sliced scallion (or more)

Steps:

  • First take 1 or 1 1/2 lb boneless chicken parts (thighs and breasts are great). Put in a large pot, cover with cold water, bring to a boil, then boil about two of three minutes, then remove from heat and cool. Keep cold until use.
  • Place sesame seeds in a small shallow pan and toast over low heat until they begin to turn golden. Set aside.
  • In a small bowl, cream together the peanut butter with about 1 tbsp sesame oil until smooth. Add the remaining ingredients one at a time, stirring as you go. Taste for heat and adjust according to taste.
  • Slice chicken and place on serving dish.
  • Spoon sauce over chicken.
  • scatter sesame seeds and scallions on top.

Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 5.5, Cholesterol 51.8, Sodium 616.5, Carbohydrate 5.9, Fiber 1.3, Sugar 3.3, Protein 17.1

PEANUT BUTTER SESAME CHICKEN



Peanut Butter Sesame Chicken image

This has an amazing taste, and the kids love it. Just has a hint of the peanutbutter that really enhances the taste. It has a good nip to it. Little spicey, but it is wonderful.

Provided by CookingMonster

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon green onion, minced
1 clove garlic
1 tablespoon warm water
1 tablespoon peanut butter
1/2 teaspoon cayenne pepper
1 tablespoon sesame seeds
1 teaspoon water
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb cooked chicken breast

Steps:

  • Mix green oinion and garlic.
  • Add 1 tsp water to peanut butter in bowl and mix well.
  • In bowl, mix cayeene, sesame seed and 1 tsp water.
  • Heat sesame oil in wok over medium heat.
  • Add cayenne mix.
  • Turn off heat.
  • Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter.
  • Mix well to make spicy sauce.
  • Cut cooked chicken into fingers about 2" long, put on serving plate and pour sauce on top.

Nutrition Facts : Calories 307.9, Fat 15.4, SaturatedFat 3.5, Cholesterol 95.2, Sodium 496.4, Carbohydrate 5.3, Fiber 0.7, Sugar 3.7, Protein 35.8

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers with Peanut Sauce image

Provided by Sunny Anderson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup chunky peanut butter
1/2 cup low-sodium chicken stock
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon red chili flakes
1/2 teaspoon cayenne
1 tablespoon honey
Salt and freshly ground black pepper
2 pounds chicken tenders
2 tablespoons vegetable oil
1 teaspoon allspice
Special equipment: bamboo skewers

Steps:

  • Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
  • Preheat grill.
  • Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

SESAME CHICKEN SATE WITH PEANUT SAUCE



Sesame Chicken Sate with Peanut Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 18 appetizers

Number Of Ingredients 11

6 boneless chicken breasts, cut into 1 1/2-inch wide strips
1/4 cup sesame seeds, white
1/4 cup black sesame seeds
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon garlic powder
1/4 cup chicken broth
1/2 cup peanut butter
1/2 cup Coco Lopez
1/8 cup low-sodium soy sauce
4 teaspoon honey

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.

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