Easy
From The Eating Well Healthy in a Hurry Cookbook
Ingredients:
3 Tbsp lime juice
3 Tbsp [canola] oil
2 tsp [reduced sodium] soy sauce
2 tsp fish sauce
½ tsp crushed red pepper
1 lb chicken tenders
Spicy Peanut Sauce
2 Tbsp smooth natural peanut butter
2 Tbsp lite coconut milk
1 Tbsp lime juice
2 tsp reduced-sodium soy sauce
1 tsp brown sugar
½ tsp (or to taste) crushed red pepper
Hardware: 12 wooden skewers, soaked in water for 30 minutes.
Time: Approx. 35 minutes (30 active)
Servings: 4, 3 satays each
- To marinade chicken, whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinade in the refrigerator for 15 minutes.
- Meanwhile, whisk all the ingredients for the Spicy Peanut Sauce together until smooth. Set aside.
- Thread each chicken tender onto a wooden skewer. Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled, with Spicy Peanut Sauce for dipping.
Nutritional info per serving (for original recipe): 184 calories; 8 g fat (2g saturated fat, 2 g monounsaturated fat); 49 mg cholesterol; 4 g carbohydrate; 20 g protein; 1 g fiber; 330 mg sodium.
Substitutions: Regular for natural peanut butter, regular for lite coconut milk, regular for reduced-sodium soy sauce
Advanced preparation: The peanut sauce will keep, covered, in the refrigerator for up to 2 days.
Cooks’ tips:
Good with: Mint Lassi, rice or light salad
Easy
From Quick ‘n’ Easy: Curries and Spicy Dishes by Robyn Martin
Ingredients:
60 ml/ ¼ cup crunchy peanut butter
15 ml/ 1 Tbsp soy sauce
15 ml/ 1 Tbsp lemon juice
15 ml/ 1 Tbsp prepared minced ginger
5 ml/ 1 tsp medium curry powder
15 ml/ 1 Tbsp honey
3 single boneless skinless chicken breasts
Hardware: 14 satay sticks (skewers), soaked in water for 30 minutes
Time: Approx. 1 hour, 20 minutes- 8 hours, 20 minutes (20 active)
Servings: 4, 3-4 satays each
- Mix peanut butter, soy sauce, lemon juice, sherry, ginger, curry powder and honey together. Cut chicken into thin strips. Place chicken in a dish and pour peanut mixture over. Marinade for 1 hour at room temperature or refrigerate overnight.
- Thread chicken onto soaked satay sticks. Cook chicken on the barbecue or under a hot grill, basting regularly with the peanut mixture. Cook until chicken juices run clear.
Substitutions: Creamy for crunchy peanut butter; crushed, chopped ginger for prepared minced ginger; homemade curry powder for store-bought (try some of these)
Advanced preparation:
Cooks’ tips: When basting with a marinade make sure it gets cooked through to avoid cross contamination. (Megan Greve)
Good with: Mint Lassi, rice or light salad
Advanced
From Travels with Thai Food: Journey with Spirit House by Helen Brierty and Annette Fear
Ingredients:
500 g/ 1 lb chicken thigh (or pork neck), sliced into strips
Peanut Satay Paste
6 dried chillies, deseeded
1 Tbsp galangal, peeled and chopped
2 stalks lemongrass, finely chopped (use only the bottom half and discard 2-3 outer layers)
¼ cup finely chopped golden shallots
4 cloves garlic, peeled and chopped
1 tsp shrimp paste, roasted
2 tsp ground coriander (cilantro)
1 tsp ground cumin
½ tsp turmeric
Peanut Satay Sauce
¼ cup/60 ml vegetable oil
2 Tbsp thick tamarind water
2 Tbsp dark palm sugar
1 tsp salt, or to taste
1 ½ cups roasted and ground peanuts
1 ½ cups/ 375 ml water
Hardware: 20 bamboo satay sticks (or wooden skewers), soaked in water, mortar and pestle, wok
Time: Approx. 2 hours, 45 minutes (45 active)
Servings: 4-6, 3-5 satays each
- To make the paste, soak dried chillies in boiling water until softened. Finely chop and then combine with remaining paste ingredients in a mortar and pound to a smooth paste.
- To make the satay sauce, heat oil in a wok and stir-fry the paste until fragrant. Add remaining sauce ingredients and simmer until thick.
- Mix the meat and paste in a bowl and marinade for 2 hours, then thread onto bamboo sticks (or wooden skewers). Barbecue sticks over medium heat for about 15-20 minutes, turning the satays often.
Substitutions: Lemon zest for lemongrass
Advanced preparation:
Cooks’ tips:
Good with: Mint Lassi, rice or light salad
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