Best 6 Chicken Satay Wpeanut Coconut Sauce Recipes

CHICKEN SATAY WITH PEANUT 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.

COCONUT CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
• Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
• Combine all ingredients for the peanut sauce and taste for seasoning.
• Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
• After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
• On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
• Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!

CHICKEN SATAY W/SPICY COCONUT PEANUT SAUCE

Steps:

• 1. Spray skewers and cooking rack with cooking spray. Thread chicken onto the skewers. I just laid them on the cutting board and pressed the skewer through while laying flat. It seemed to work the best. Once you have them on the skewers mix up your seasonings in a bowl cayenne, ginger, salt & pepper and sprinkle over skewers on both sides.
• 2. Add oil to your Ninja pot and set to STOVETOP HIGH and add your minced garlic. Cook for a couple minutes till sizzlin' in pot. Stir garlic while cooking. Add in the coconut milk, peanut butter, soy sauce, and brown sugar. Stir till well combined. Season with salt & pepper.
• 3. Place the roasting rack down into the Ninja while sauce is still cooking. Set your chicken skewers all on the rack. Sprinkle with toasted coconut if desired. Now, set to OVEN to 325 degrees for 10 - 15 minutes till chicken is cooked through. When cooked, remove, cover to keep warm till served. (Both times I made this, it has been 15 minutes for my skewers.)
• 4. If need be, cook the coconut peanut butter sauce mixture for an addt'l 5 minutes or until desired thickness. Make sure to stir often. Serve skewers with sauce for dipping. We like this as a main dish and serve with a seasoned rice but it would be great as appetizers before a meal as well. If desired, sprinkle with cilantro.
• 5. April 17th, 2016 --- Made this for my husband Anthony's birthday dinner tonight and served them over roasted sweet potatoes. The sauce tasted delicious with the potatoes.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE

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.

CHICKEN SATAY W/PEANUT-COCONUT SAUCE

Steps:

• mix first 8 ingredients, remove 3/4 and refrigerate.
• cut chicken into strips and marinate in remaining sauce for 1 hour.
• heat broiler, thread strips onto skewers and broil about 6 minutes.
• bring refrigerated sauce to room temp and use as a dip for the chicken.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder and garlic in a medium bowl.
• Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef's knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours.
• For the peanut sauce: Meanwhile, heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• Preheat a grill for cooking over medium-high heat. Drain the chicken from the marinade and pat it dry. Thread the chicken onto the skewers. Grill, turning once, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce for dipping.