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RECIPE: Chicken Satay with Peanut Sauce – The Best Plus the Quick Methods

by Marquette Turner Luxury Homes

in Features, How to..., Recipes

Chicken Satay with Peanut Sauce – The Best Plus the Cheap Methods to Cook this Great Dish.

Picture 73

THE BEST METHOD

Ingredients for Satay

4 Chicken Breasts (500gms)

Bamboo Skewers (soaked in water to avoid skewers burning during cooking)

Marinade for the Satays

1 Tspn Curry paste –Any Thai curry paste is ok – green, red or yellow)

2 Cloves Garlic, chopped

½ Tspn Tumeric

20 Ml (1 tblspn) Soy Sauce

1 Stalk Lemon Grass, tender part, chopped (if available)

125 Ml (½ cup) Coconut Milk

Oil for Frying Peanuts


Method

Slice chicken breasts into long thin slices. (There should be 5-6 slices from each breast.) Thread chicken onto skewers and place in a container.


Marinade

Blend marinade ingredients in a processor until smooth.

Pour marinade over chicken skewers and refrigerate for a minimum of 3 hours.

Grill chicken satays on a barbeque or under an open grill. Serve with the satay sauce.


Satay Sauce

2 Cups Crushed Roasted Peanuts

20 Cloves Garlic – finely chopped

10-15 Red Chillies, finely chopped

150gm (5oz) Brown Sugar

100ml (5 tblspn) Tamarind Water

650ml (2 cups) Coconut Milk

Pinch of Salt

Method For The Sauce

Crush peanuts in a food processor (if you do not have crushed peanuts)

Fry garlic in a little oil for a few seconds. Add chillies, crushed peanuts and sugar. Stir tamarind water, coconut milk and mix well. Add salt. Take off the heat when oil separates from the mixture.


THE QUICK METHOD

Ingredients

4 Chicken Breasts (500gms) Cut into strips

Bamboo Skewers (soaked in water to avoid skewers burning during cooking)


Ingredients for Marinade

1 Tblsp Honey

¼ Cup Soy Sauce

2 Tpns Sesame Oil

1 Tspn Ground Coriander

1 Tspn Ground Turmeric

½ Tspn Chili Powder

Ingredients – Peanut Sauce

1 Small finely chopped onion

½ Cup Crunchy Peanut Butter

2 Tblsp Soy Sauce

½ Cup Coconut Cream

2 Tblsp Sweet Chili Sauce

Method

Slice chicken breasts into long thin slices. (There should be 5-6 slices from each breast.) Thread chicken onto skewers and place in a container.

Combine all marinade ingredients together and pour over chicken skewers. Cover and place in refrigerate for a minimum of 2 hours.

In a saucepan, cook the chopped onion in the oil until softened, add the peanut butter, soy sauce, coconut cream and chili sauce. Cook slowly until smooth and heated through.

Cook the chicken satays in a preheated grill for 6-8 minutes, basting with the marinade.

christine-watson.jpg Christine Watson

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{ 4 comments… read them below or add one }

simonturner August 29, 2009 at 10:38 pm

I love Chicken Satay, but I think I'd end up choosing the easy method rather than the best one.

diets September 17, 2009 at 6:02 am

I love chicken satay .. I think it will taste great to have it with peanut sauce. Thanks for the recipe.

simonturner September 17, 2009 at 8:26 am

Hey Sara – I definitely love chicken stay too and trust me, this is a great recipe. Hope you enjoy it.

max191 October 3, 2009 at 6:27 am

Your blog appears quite informative. Can you please tell me how can I read your rss blog?
regards
charcoal grill

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