Best 20 Satay Chicken Recipes

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**Satay Chicken: A Journey Through Southeast Asian Flavors**

Satay chicken, a quintessential dish of Southeast Asian cuisine, captivates taste buds with its symphony of bold flavors and aromatic spices. Originating from Indonesia, this dish has found a home in many countries across the region, each with its unique interpretation. In this article, we present a collection of satay chicken recipes that showcase the diverse culinary heritage of Southeast Asia. From the classic Indonesian satay, featuring succulent chicken skewers grilled to perfection and served with a rich peanut sauce, to the aromatic Malaysian satay, where chicken is marinated in a blend of lemongrass, cumin, and turmeric, and grilled over charcoal, this article offers a culinary adventure like no other. We also explore the zesty Thai satay, where chicken is infused with the vibrant flavors of galangal, coriander, and kaffir lime leaves, and served with a refreshing cucumber relish. With step-by-step instructions and a treasure trove of insider tips, these recipes will guide you in creating authentic satay chicken dishes that will transport you to the bustling streets of Southeast Asia. Whether you're a seasoned home cook or just starting your culinary journey, let these recipes be your gateway to discovering the delectable delights of satay chicken.

Let's cook with our recipes!

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

CHICKEN SATAY



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

Steps:

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  • Preheat a grill to high heat.
  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

EASY CHICKEN SATAY



Easy Chicken Satay image

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Steps:

  • Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  • Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  • Preheat a grill for medium-high heat.
  • Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

CHICKEN SATAY SKEWERS RECIPE BY TASTY



Chicken Satay Skewers Recipe by Tasty image

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

Steps:

  • In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  • Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
  • Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  • With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
  • Serve the chicken skewers with the sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

CHICKEN SATAY



Chicken Satay image

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CHICKEN SATAY



Grilled Chicken Satay image

Fire up the grill for this Indonesian-inspired chicken satay. Skewers of perfectly cooked chicken are served with a fresh and flavourful peanut sauce. So delicious that no one will be able to have just one!

Provided by Anonymous

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 20

Number Of Ingredients 16

20 wooden skewers
6 each boneless, skinless chicken breasts, cut lengthwise into strips
6 tablespoons soy sauce
6 tablespoons tomato sauce
2 tablespoons peanut oil
4 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 tablespoon peanut oil
¼ onion, finely chopped
1 clove garlic, minced
8 tablespoons peanut butter
3 tablespoons white sugar
2 tablespoons soy sauce
1 cup water
½ lemon, juiced

Steps:

  • Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
  • Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
  • Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
  • Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 4.6 g, Cholesterol 19.4 mg, Fat 6.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 432.5 mg, Sugar 2.8 g

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

CHICKEN SATAY



Chicken Satay image

Make and share this Chicken Satay recipe from Food.com.

Provided by Rita1652

Categories     Chicken

Time 14m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chopped garlic
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
16 bamboo skewers
oil or coconut milk
peanut sauce (recipe #63210)
fresh cilantro leaves
romaine lettuce leaf

Steps:

  • Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  • If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  • Place the chicken strips in a plastic freezer bag.
  • Add all the marinating ingredients and gently toss until well mixed.
  • Let the chicken marinate in the fridge for at least 2 to 24 hours.
  • When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  • Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  • Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  • The satays are done when they have turned golden brown and crispy along the edges.
  • Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay with Spicy Peanut Sauce and Cucumber Relish image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1 cup coconut milk
3 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons tamarind liquid, or fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, peeled, halved and thinly sliced
2 shallots, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish

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



Chicken Satay with Spicy Peanut Sauce image

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

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 AND SHRIMP SATAY



Chicken and Shrimp Satay image

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 20

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Steps:

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE



Marinated Chicken Kebabs With a Peanut Satay Sauce image

I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

5 chicken breasts (about 800g in weight.)
8 long skewers
5 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons brown sugar
4 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons fresh ginger, grated
pepper
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons soy sauce
3 tablespoons peanut butter
1 cup water
1 tablespoon lemon juice
2 teaspoons curry powder (I use hot curry powder)
3 teaspoons sweet chili sauce
1 large onion, chopped into wedges
8 -16 mushrooms (depends on size if they are large chop in half and you will only need 8 if small and using whole mus)

Steps:

  • Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
  • Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
  • Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
  • Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
  • I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
  • Sauce.
  • I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
  • Heat oil in a pan, add onions and garlic and cook to soften onion.
  • Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE



Chicken and Beef Satay with Peanut Sauce image

To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 40 to 50 pieces

Number Of Ingredients 11

1 1/2 pounds fillet of beef, or 4 whole chicken breasts
1 tablespoon chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 teaspoon sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Peanut Sauce

Steps:

  • Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
  • Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
  • Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 21

1/3 cup coconut milk
3 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon curry powder
2 cloves garlic, roughly chopped
2 boneless skinless chicken breasts (about 1 pound)
1 1/2 tablespoons peanut oil
1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish 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.

BEEF OR CHICKEN SATAY WITH PEANUT SAUCE



Beef or Chicken Satay With Peanut Sauce image

Thai style chicken or beef kabobs. These are very flavorful when marinated overnight. The recipe listed is for a large group. Perfect for potlucks. (Prep time is marinade time).

Provided by c0dphish

Categories     Chicken

Time 2h2m

Yield 20 2oz. Servings

Number Of Ingredients 15

4 lbs flank steaks or 4 lbs boneless chicken breasts
4 fluid ounces peanut oil
1 stalk lemongrass, minced
1 tablespoon minced garlic
1 1/2 teaspoons crushed chili peppers
1 tablespoon curry powder
1 tablespoon honey
1 fluid ounce Thai fish sauce or 1 fluid ounce vietnamese fish sauce
1 3/4 cloves garlic, minced
1/2 ounce cilantro, minced
13 1/2 ounces peanut butter
12 ounces soy sauce
7 1/2 ounces sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 1/2-4 1/2 tablespoons chilies, hot

Steps:

  • Method for meat and marinade: Trim the meat and cut into long thin strips.
  • Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
  • Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
  • Thread the meat on the skewers, one strip per skewer.
  • Skewer meat can be returned to the marinade to hold until cooking time.
  • Place the skewered meat on the grill or boiler rods.
  • Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
  • Server the satays with the spicy peanut sauce.
  • Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
  • Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
  • Bring to room temperature before using, and stir briskly or reprocess to mix.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10-12 servings.

Number Of Ingredients 19

2 pounds boneless skinless chicken breasts
1/3 cup soy sauce
1 green onion, sliced
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
PEANUT SAUCE:
1/2 cup salted peanuts
1/4 cup chopped green onions
1 garlic clove, minced
3 tablespoons chicken broth
3 tablespoons butter, melted
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. , In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. , Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.

Nutrition Facts :

GINGER GRILLED CHICKEN SATAY



Ginger Grilled Chicken Satay image

This grilled chicken marinated in a ginger-soy glaze is perfect for your next party!

Provided by Aleka Shunk

Categories     Meat and Poultry Recipes     Chicken

Time 2h35m

Yield 4

Number Of Ingredients 9

1 pound chicken tenders
½ cup soy sauce
½ cup brown sugar
2 tablespoons freshly grated ginger
2 teaspoons fish sauce
1 lime, juiced
16 thin metal skewers
1 tablespoon cornstarch
1 scallion, chopped

Steps:

  • Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
  • Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
  • Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
  • Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 34 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 2051.7 mg, Sugar 27.8 g

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN



Authentic Balinese Indonesian Satay Chicken image

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

Provided by Natalia 3

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

500 g cubed chicken breasts
24 bamboo skewers
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seed
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or 3 tablespoons brown sugar
250 ml hot water

Steps:

  • Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
  • To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
  • Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD



Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad image

Provided by Brad Sorenson

Time 2h25m

Yield 2 servings

Number Of Ingredients 29

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
  • Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
  • Preheat a grill or grill pan.
  • Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
  • Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

Tips:

  • Use quality chicken: Opt for boneless, skinless chicken breasts or thighs for tender and juicy results.
  • Freshly ground spices: Use freshly ground cumin, coriander, and turmeric for a more intense flavor.
  • Balance the flavors: Adjust the amount of chili powder and cayenne pepper to your desired spice level.
  • Properly marinate the chicken: Allow the chicken to marinate in the spice mixture for at least 30 minutes, or up to overnight.
  • Cook the chicken until tender: Ensure that the chicken is cooked thoroughly before removing it from the skewers.
  • Serve with desired sides: Accompany the satay chicken with your favorite sides, such as rice, noodles, or a refreshing cucumber salad.

Conclusion:

This collection of satay chicken recipes offers a diverse range of flavors and cooking methods to tantalize your taste buds. From the classic Malaysian satay to the flavorful Indonesian and Thai variations, these recipes provide an exciting culinary journey through Southeast Asia. Whether you prefer grilled, skewered, or stir-fried chicken, there's a recipe here to suit your preferences. Remember to experiment with different spices, herbs, and marinating techniques to create your unique satay chicken dish. Embrace the vibrant flavors and aromas of Southeast Asian cuisine and enjoy a delicious and satisfying meal that's sure to impress your family and friends.

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