Thaichickensataywithpeanutsauce Recipes

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THAI CHICKEN SATAY WITH PEANUT SAUCE



Thai Chicken Satay with Peanut Sauce image

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Provided by Rick Young

Categories     Chicken

Time 40m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 13

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

Steps:

  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot.

Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4

THAI CHICKEN SATAY WITH PEANUT SAUCE



Thai Chicken Satay With Peanut Sauce image

It's pretty much as authentic as you can get with this Thai appetizer standard. Depending on the size of chicken breast, amounts will vary.

Provided by AmbysChef

Categories     Chicken Breast

Time 30m

Yield 8-10 strips, 4 serving(s)

Number Of Ingredients 25

2 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon ground cumin
2 garlic cloves
1 tablespoon fresh ginger, grated
2 tablespoons fish sauce
1 tablespoon curry powder
1 pinch turmeric powder
1/2 cup coconut milk
3 tablespoons brown sugar
1/2 cup roasted peanuts, crushed (unsalted)
1/2 cup peanut butter
1/2 cup coconut milk
2 teaspoons oil
1 large garlic clove, grated
1 tablespoon onion, chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
4 teaspoons lime juice (to taste)
3 teaspoons sugar
4 tablespoons white vinegar
1 teaspoon sugar
3 tablespoons cucumbers, coarsely chopped
1/2 shallot, finely chopped
1 Thai chile, thinly sliced

Steps:

  • Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick.
  • For the marinade, combine the ground coriander, ground cumin, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue.
  • For the peanut sauce, in a saucepan, heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts, peanut butter, coconut milk, curry paste, fish sauce and stir until smooth. Take off the heat and add the lime juice to taste.
  • For the cucumber sauce, combine the sugar, vinegar, cucumber, shallot, chili, and refrigerate overnight.

Nutrition Facts : Calories 726.9, Fat 52.9, SaturatedFat 19.2, Cholesterol 46.4, Sodium 1280.5, Carbohydrate 38.1, Fiber 6.9, Sugar 24.3, Protein 33.3

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

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