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 20m Yield 16 Number Of Ingredients 10 Steps:
Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture. Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Time 25m Yield 10 serving(s) Number Of Ingredients 14 Steps:
Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remaining coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and chilli. Thin with more coconut milk or water if desire.
Time 10m Number Of Ingredients 10 Steps:
Gather the ingredients. Place all ingredients in a blender or food processor. Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed. Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.
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.
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.
