Best 7 Chicken Satay Wspicy Coconut Peanut Sauce Recipes

CHICKEN SATAY WITH SPICY PEANUT SAUCE

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.

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.

GRILLED CHICKEN SATAY WITH SPICY PEANUT SAUCE

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.

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 SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all 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 for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CHICKEN SATAY WITH SPICY PEANUT SAUCE (GAI SATAY)

Steps:

• Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight.
• To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
• Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.