Number Of Ingredients 20 Steps:
In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Time 2h35m Yield 20 skewers Number Of Ingredients 16 Steps:
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Time 1h36m Yield 4 Number Of Ingredients 16 Steps:
Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.
Time 50m Yield 24 Number Of Ingredients 10 Steps:
Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil. Meanwhile, heat oven to 425°F. In small saucepan, combine all sauce ingredients; mix well. Cook about 5 minutes or until blended, stirring frequently. Cut chicken diagonally into strips, about 3 inches long and 3/4 inch wide. On each bamboo skewer, thread 1 green pepper square, 1 red pepper square and 1 or 2 strips of chicken. Brush chicken mixture with 1/4 cup sauce. Place in foil-lined pan. Bake at 425°F. for 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve chicken saté with warm sauce.
Time 2h33m Yield 6 servings, about 24 skewers Number Of Ingredients 20 Steps:
Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours. Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve. Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.
Time 2h40m Yield 4 Number Of Ingredients 15 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.
Time 35m Yield 5 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray baking pan with vegetable spray. In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds. Set 3 tablespoons (45 mL) aside. Cut chicken into 1 inch (2.5 cm) cubes. Thread onto 10 small bamboo or barbecue skewers. Place skewers in prepared pan. Brush with half of the peanut sauce that has been set aside. Bake approximately 5 minutes. Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce. Bake 5 more minutes or just until chicken is done. Serve with remaining peanut sauce.
Time 45m Yield 50 pieces Number Of Ingredients 26 Steps:
Cut chicken into chunks if thighs strips if breasts. Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours. Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened. Add vinegar, sugar and continue to cook until sugar dissolves. Remove from heat and stir in remaining ingredients. Adjust seasoning to your taste. Can also be put in a food processor for a completely smooth sauce. To Serve- Preheat oven to 375. Thread chicken onto skewers and arrange on baking sheets. Bake for 5- 10 minutes or until just cooked. Serve with Satay Sauce. Substitute Beef, lamb, shrimp, pork or scallops. If Sauce gets to thick if made in advance thin with hot water.
