How To make Satay Ii

CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE

Chicken Satay Recipe | Satay Chicken | How To Make Chicken Satay | Chicken Satay with Peanut Sauce | Satay Chicken Recipe


Ingredients for Chicken Satay:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken - 450 gms (1 lb)

Marinade, coarsely blended or crushed :
- Shallots- 6 small (total around 35 gms)
- Garlic cloves- 4-5 (5 gms)
- Lemon grass, sliced- 2 stalks, white portion (2 tbsp, around 10 gms)
- Turmeric Powder- 1.50 tsp (1.25 tsp if using white sugar instead of brown sugar in the marinade)
- Coriander Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Salt- 1.5 tsp
- Brown Sugar- 1.5 tbsp
- Oil-3 tbsp
(use 2.5 tbsp of this marinade for 450 gms- 1 lb of chicken)

Peanut Dipping Sauce for Satay:
- Peanut butter (crunchy)- 3 tbsp
- Soy sauce ,low sodium-2.5 tsp
- Sriracha Sauce-3 tsp (Or any other readymade Chilli Garlic Sauce)
- Brown sugar-3 tsp
- Lemon Juice- 1.25 tbsp
- Grated ginger- 1 tsp
- Chopped garlic -1 clove very finely chopped
- Coconut milk-3 tsp
- Water -3 tbsp

Wooden Skewers- around 6

Preparation:

- Cut the chicken boneless fillets into 1” bite sized pieces. The pieces should be flat and not very thick.
- Peel the shallots & garlic and slice the white portion of two lemon grass stalks.
- Now to prepare the marinade, add all the items into a blender/mixer jar and blend it into a coarse mixture.
- Alternatively you can also use a mortar & pestle to crush these roughly.
- Take out 2.5 tbsp of this mixture and add it into the chicken pieces. Mix well and set aside for 2-3 hrs to marinate.

- To prepare the Peanut Sauce, easiest way is to use readymade Peanut Butter (crunchy variety).
- To make this sauce, grate a piece of peeled ginger and finely chop one garlic clove. You can use readymade Sriracha Sauce or any other readymade or home-made Chilli Garlic Sauce.
- Add all the items in a bowl and whisk it till smooth.

Process:

- Skewer the marinated chicken pieces on a Kebab stick or small wooden skewer 4 at a time.
- Once done, preheat a Grill pan and brush it with oil.
- Now place the skewers side by side 3-4 at a time.
- Grill on one side on medium high heat for 3 mins and then flip. Repeat on the other side for another 3 mins.
- Now turn the skewers again and baste the pieces with oil. Reduce heat to low and grill it for 3 more mins.
- Flip again and baste with oil on the other side.
- Continue to grill on low heat for another 3 mins till the meat is tender.
- Serve hot with Peanut Sauce and some sliced cucumber.








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Satay Chicken Recipe | Meal Prep Episode 19

From start to finish, including cleanup, this satay chicken curry meal prep recipe takes no more than 40 minutes. The flavours are incredible and along with the curry is a simple recipe for coconut lime infused jasmine rice. These two together create a perfect combination of fragrance, aroma and of course, amazing flavour. All of the nutrition values are in the video and can also be found down below.

Ps. Carbs are also below, I realised after the video was uploaded and finished that I hadn't included the carbs in the macros. Apologies for this.

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Makes - 5 (750ml) Containers

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Ingredients -

Chicken & Marinade -

1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
⅔ Cup (150ml) - Coconut Milk
3 Tbsp (90g) - Peanut Butter
2 ½ Tbsp (40g) - Brown Sugar
3 Tbsp (60g) Thai Red Curry Paste
1 ½ Tbsp (30ml) - Fish Sauce
Seasoning To Taste

Satay Sauce -

660ml (1.46lbs) - Coconut Milk
½ Cup (150g) - Peanut Butter
1 ½ Tbsp (30ml) - Fish Sauce
2 Tbsp (45g) - Kecap Manis (Sweet Soy Sauce)
2 Tbsp (30g) - Brown Sugar
2 Tbsp (40g) - Thai Red Curry Paste
4 - Garlic Cloves, Minced
20g (0.71oz) - Ginger, Peeled & Minced
Seasoning To Taste

Coconut Lime Rice -

320g (11.2oz) - Jasmine Rice, Washed
360g (12.7oz) - Coconut Milk
100ml (3.5oz) - Cold Water
4 - Kaffir Lime Leaves
Salt To Taste

Garnish -

Red Chilli
Spring Onion (Scallion)
Corainder (Cilantro)

Recipe Notes -

If you want to cut down on the fats with the rice, it can be made regularly with only water. You can still add the lime leaves for infusion.

Plain Rice (Optional) -

320g (11.2oz) - Jasmine Rice, Washed
550ml (2 Cups Plus 2 1/2 Tbsp) - Cold Water
4 - Kaffir Lime Leaves
Salt To Taste

Macros -

Satay Chicken Curry -

Calories - 798
Protein - 45g
Carbs - 34g
Fats - 57g

Coconut Lime Rice -

Calories - 188
Protein - 3g
Carbs - 18g
Fats - 13g

Plain Rice -

Calories - 83
Protein - 2g
Carbs - 18g
Fats - 0.2g

Complete Dish -

Calories - 986
Protein - 48g
Carbs - 52g
Fats - 70g

#sataychicken #mealprep #mealpreprecipes

Easy Chicken Satay With Peanut Sauce Recipe

Ingredients:
Peanut Sauce
1 cup peanuts
20-gram dry red chili
20-gram galangal
25-gram lemongrass
70-gram onion
2 tbsp cooking oil
4 tbsp cooking oil
2 tbsp brown sugar
2 cups water
2 tbsp tamarind paste

Chicken
750-gram chicken thighs
30 grams lemongrass
15-gram galangal
7-gram ginger
70-gram onion
1 tsp turmeric
1 tsp coriander
½ tsp roasted cumin
1 tsp salt
½ tsp fennel powder
1 tsp molasses

Instructions:
1. Blend peanuts and set it aside
2. Blend dry red chilies with galangal, lemongrass, onion, and cooking oil
3. Drizzle cooking oil in pot and add the dry red chili blend
4. Continuously stir and cook for 15 minutes on low heat, until oil seperates
5. Add a splash of water as needed
6. Salt to taste
7. Add brown sugar
8. Pour water
9. Mix in the ground peanuts and tamarind paste
10. Remove from heat and set the peanut sauce aside
11. Cut chicken thighs into small cubes
12. Blend lemongrass with galangal, ginger, and onion
13. Add the blend to the chicken pieces along with turmeric, coriander, and roasted cumin
14. Salt to taste
15. Add fennel powder and molasses
16. Marinate the chicken for 1 hour
17. Place the chicken on skewers and grill until cooked
18. Ready to enjoy!

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Easy Chicken Satay + Homemade Satay Sauce

Marinated Thai chicken satay skewers - tender and juicy, with a lightly charred finish - served with a spicy peanut sauce. Even with a bit of marinating time it's super quick and easy! The satay peanut sauce has a few special additions for a spicy creamy finish you'll love!

Full chicken satay recipe inc hints and tips here:


Ingredients:
Chicken Skewers:
3 Chicken breasts cut into long, thin strips
1 tbsp dark soy sauce use tamari for gluten free
2 garlic cloves peeled and crushed
7 oz (200ml) coconut milk from a tin
½ tsp cumin
½ tsp coriander
1/4 tsp ground ginger

Satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce use tamari for gluten free
1/2 tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
7 oz (200ml) coconut milk from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime

To Serve:
1 fresh red chilli thinly sliced
2 tbsp Fresh coriander (cilantro) chopped
1/2 tsp chilli flakes (red pepper flakes)
1/4 red onion peeled and finely sliced
1 tbsp roasted peanuts roughly chopped
1 tsp sesame seeds

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Satay Chicken Recipe | Ramadan Recipes | by Cooking with Benazir

Satay Chicken Recipe
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Singapore Satay Bee Hoon Recipe - 沙嗲米粉

⬇️ Ingredients below ⬇️
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Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay sauce with peanut butter. The result is a sweet savoury dish with marvellous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.

#SG50 #jiaksimi #themeatmensg #sataysauce #sataybeehoon

⬇️ Ingredients here ⬇️
Sauce:
500g ground peanuts
2 large red onions
12 cloves garlic
40g galangal
1 stalk chopped lemongrass
1 tbsp fennel seeds
1 tbsp cumin seeds
6 candlenuts
20g belacan
4 tbsp oil
2 tbsp dried chilli paste
1 tsp salt (adjust to taste)
4 tbsp tamarind paste mixed with 4 tbsp warm water
2 litres of boiling water
3 stalks bruised lemongrass
5 kaffir lime leaves
100g palm sugar
2 tbsp fresh chilli paste
2 tbsp white sugar (adjust to taste)
½ cup kecap manis

Mains:
1 tbsp salt
3 kaffir lime leaves
200g dried beehoon (soaked in water for 30mins)
20 medium prawns (shelled)
1 processed cuttlefish
1 bundle of kangkong (washed and cut into 5 cm length)
4 toasted tau poks
2 green chillies
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