Thai Chicken Satay Casserole Recipes

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THAI CHICKEN SATAY



Thai Chicken Satay image

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

Provided by STACEYLYNN0822

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

Steps:

  • In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  • Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
  • Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g

THAI-STYLE CHICKEN SATAY



Thai-Style Chicken Satay image

Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce.

Provided by Bryan Herbert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h25m

Yield 6

Number Of Ingredients 9

½ cup soy sauce
½ cup lemon juice
¼ cup peanut butter
6 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
6 (10 inch) skewers

Steps:

  • Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  • Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 10.5 g, Cholesterol 103.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 42.8 g, SaturatedFat 2.7 g, Sodium 1365.1 mg, Sugar 4.1 g

CLASSIC THAI CHICKEN SATAY



Classic Thai Chicken Satay image

Get out your grilling sticks because you're going to want to try this great recipe for a Classic Thai street food...Thai Chicken Satay.

Provided by Bernice Hill

Categories     Chicken

Time 35m

Number Of Ingredients 24

8-12 skinless chicken thighs, cut into thin strips
1 package wooden skewers
1/4 cup minced lemongrass , fresh or frozen
2 shallots OR 1 small onion, sliced
3 cloves garlic; minced
1-2 fresh red chilies, sliced, OR 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste
1 thumb-size piece galangal OR ginger, thinly sliced
1 teaspoon minced fresh turmeric OR 1/2 teaspoon dried turmeric
2 Tablespoon ground coriander
2 teaspoon cumin
3 Tablespoon dark soy sauce
4 Tablespoon fish sauce
5-6 Tablespoon brown sugar
2 Tablespoon vegetable oil
3/4 cup smooth peanut butter
1/3 cup water
1-2 cloves garlic, minced
1/2 teaspoon dark soy sauce
2 teaspoon sesame oil
2 Tablespoon brown sugar
1 to 2 Tablespoon fish sauce, depending on desired saltiness/flavor
1/2 Tablespoon lime juice (I like to add more)
1/2 teaspoon cayenne pepper, OR 1 teaspoon Thai chili sauce (more or less to taste)
1/3 cup coconut milk

Steps:

  • If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). I put mine in the kitchen sink.
  • Cut chicken into thin strips and place in a bowl.
  • Place marinade ingredients in a food processor and process well.
  • Taste the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  • Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  • When ready to cook: Thread meat onto the skewers, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
  • Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl (remember there was raw chicken in the marinade so you don't want to baste all the way through the cooking process)
  • OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
  • Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
  • Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Nutrition Facts : Calories 1118 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 410 milligrams cholesterol, Fat 64 grams fat, Fiber 6 grams fiber, Protein 97 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 3676 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat

THAI CHICKEN SATAY



Thai Chicken Satay image

Provided by Bryan Miller

Categories     easy, quick, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 9

1/4 cup crunchy peanut butter (preferably natural, unsweetened)
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon milk
1 cooked chicken breast
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame seeds

Steps:

  • mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
  • Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.

Nutrition Facts : @context http, Calories 949, UnsaturatedFat 49 grams, Carbohydrate 70 grams, Fat 64 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 2691 milligrams, Sugar 59 grams, TransFat 0 grams

THAI CHICKEN SATAY CASSEROLE



Thai Chicken Satay Casserole image

This is a delicious spicy recipe I found in South Africa Quick & Easy. My family loves it! I use fresh coriander (cilantro). Also, we enjoy spicy food so I throw in an extra Tbs of chilli. Yummy!!

Provided by LauraMac

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

8 -10 chicken thighs
1 onion
2 garlic cloves
1 -2 tablespoon prepared jalapeno chile
1/2 cup roasted peanuts
1 teaspoon salt
fresh ground black pepper
1 teaspoon ground coriander
1 tablespoon vegetable oil
1 cup coconut cream

Steps:

  • Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180ºC (350ºF) for about 50 minutes until chicken is cooked.
  • Serve with rice.

Nutrition Facts : Calories 750.2, Fat 59.4, SaturatedFat 22.3, Cholesterol 157.9, Sodium 993, Carbohydrate 15.9, Fiber 4.5, Sugar 7, Protein 41.6

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