Thai Chicken Satays with Peanut Sauce

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

  1. 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.
  2. Meanwhile, whisk all the ingredients for the Spicy Peanut Sauce together until smooth. Set aside.
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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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