Try this Satay Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Satay Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 lb skinless chicken breasts; 2 tbsp Vegetable oil; 2 tbsp Fresh lemon juice; 2 medium cloves garlic; 2 tbsp soy sauce; 2 TSP Brown sugar; 1 1/2 TSP GROUND coriander; 3/4 tsp ground cumin; 1 pinch Cayenne pepper; 1/2 tbsp Vegetable oil; 1/4 cup onion finely minced; 2 medium cloves garlic minced; 1/2 of 3/4 cup canned unsweeted coconut milk, chicken broth; 1/4 tsp hot red pepper flakes or more to taste; 1/4 cup smooth peanut butter; 1 Tbsp soy sauce; 3/4 tsp brown sugar; 3/4 tsp Fresh lemon juice or more to taste; 3/4 tsp ginger minced

Find the most delicious recipes here

INGREDIENTS

1 lb skinless chicken breasts
Marinade
2 tbsp Vegetable oil
2 tbsp Fresh lemon juice
2 medium cloves garlic
2 tbsp soy sauce
2 TSP Brown sugar
1 1/2 TSP GROUND coriander
3/4 tsp ground cumin
1 pinch Cayenne pepper
Peanut Sauce
1/2 tbsp Vegetable oil
1/4 cup onion ; finely minced
2 medium cloves garlic ; minced
1/2 of 3/4 cup canned unsweeted coconut milk, chicken broth
1/4 tsp hot red pepper flakes ; or more to taste
1/4 cup smooth peanut butter
1 Tbsp soy sauce
3/4 tsp brown sugar
3/4 tsp Fresh lemon juice ; or more to taste
3/4 tsp ginger ; minced

Servings

INSTRUCTIONS

Mix all marinade ingredients in a bowl. With mallet, pound chicken until about 1/4 inch thick. Cut into 3/4 - 1 inch wide strips. Put in a bowl and cover with marinade. Refrigerate 4-6 hours. If using bamboo skewers, soak in cold water 30 minutes so they won't burn.

For peanut sauce, heat oil in a medium saucepan over medium heat. Add onion and saute about 5 minutes, or until softened. Add garlic and saute 1/2 minute. Add coconut milk or broth and red pepper flakes and bring to a boil. Remove pan from heat. Add peanut butter in three portions, whisking after each addition. Bring to a simmer. If sauce is too thin, simmer two or three minutes or until thickened; if it is too thick, stir in one or two tablespoons water. Remove from heat and add soy sauce, sugar, lemon juice, and ginger and stir. Taste and adjust seasoning, adding more sugar or lemon juice if needed.

Preheat broiler or prepare grill. Thread the chicken on skewers and brush with marinade. If using bamboo skewers, put foil on ends to prevent burning. Put skewered chicken on lightly oiled broiler rack set about four inches from heat or on lightly oiled grill above glowing coals. Grill or broil about six minutes, turning often.

NOTES

Alert editor

Satay Chicken

1 lb skinless chicken breasts
 Marinade
2 tbsp Vegetable oil
2 tbsp Fresh lemon juice
2 medium cloves garlic
2 tbsp soy sauce
2 TSP Brown sugar
1 1/2 TSP GROUND coriander
3/4 tsp ground cumin
1 pinch Cayenne pepper
 Peanut Sauce
1/2 tbsp Vegetable oil
1/4 cup onion finely minced
2 medium cloves garlic minced
1/2 of 3/4 cup canned unsweeted coconut milk, chicken broth
1/4 tsp hot red pepper flakes or more to taste
1/4 cup smooth peanut butter
1 Tbsp soy sauce
3/4 tsp brown sugar
3/4 tsp Fresh lemon juice or more to taste
3/4 tsp ginger minced

Mix all marinade ingredients in a bowl.  With mallet, pound chicken until about 1/4 inch thick. Cut into 3/4 - 1 inch wide strips.  Put in a bowl and cover with marinade.  Refrigerate 4-6 hours.  If using bamboo skewers, soak in cold water 30 minutes so they won't burn.

For peanut sauce, heat oil in a medium saucepan over medium heat. Add onion and saute about 5 minutes, or until softened.  Add garlic and saute 1/2 minute.  Add coconut milk or broth and red pepper flakes and bring to a boil.  Remove pan from heat.  Add peanut butter in three portions, whisking after each addition. Bring to a simmer.  If sauce is too thin, simmer two or three minutes or until thickened; if it is too thick, stir in one or two tablespoons water.  Remove from heat and add soy sauce, sugar, lemon juice, and ginger and stir.  Taste and adjust seasoning, adding more sugar or lemon juice if needed.

Preheat broiler or prepare grill.  Thread the chicken on skewers and brush with marinade.  If using bamboo skewers, put foil on ends to prevent burning.  Put skewered chicken on lightly oiled broiler rack set about four inches from heat or on lightly oiled grill above glowing coals.  Grill or broil about six minutes, turning often.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (870g)
Recipe Makes: 4 Servings

Calories: 1020
Calories from Fat: 490 (48%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 4.2g
Cholesterol 211.9mg		65 %
Sodium 645.1mg		22 %
Potassium 2879.1mg		76 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 67.3g
Protein 67.2g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1020

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe