These Thai Chicken Satay are so scrumptious! Paired along with a sweet and spicy, savory peanut sauce, these chicken skewers taste even better! Go ahead and try making some, if you haven’t already!
Satay is a dish wherein meats like chicken, mutton, pork, fish, goat or even tofu are seasoned with spices, skewered and then grilled, generally served with some sauce. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay originated in Indonesia, and in fact, it has become its national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch Colonies. (Source- Wiki )
Frankly, I haven’t tasted these anywhere as yet, but the fact that this was served with peanut sauce tempted me to give it a try. I love experimenting and trying out new cuisines. When I came across this recipe, I knew that the amalgam of the marinade ingredients would definitely result in an amazing outcome! And Boy! the chicken was oh so delicious, I couldn’t wait to have a bite as soon as it was out of the oven, the aroma was tantalizing, and that juicy bite was like a party of zesty flavors in my mouth:) So good!!
- Step by step instructions to make Chicken satay with peanut sauce
- HOW TO MAKE CHICKEN SATAY WITH PEANUT SAUCE?
- Chicken Satay Recipe | How To Make Chicken Satay
Step by step instructions to make Chicken satay with peanut sauce
1.Combine all the spices in a bowl, as mentioned under ingredients for the marinade. Add chicken pieces to the marinade and mix well. Allow to marinate for at least an hour or up to overnight.
2.Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick. Bake in a preheated oven at 355 F for about 25-30 minutes or until cooked through. Baste with cooking oil after turning.
3.Serve hot with peanut sauce.
For the peanut sauce
1.Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. This sauce keeps well good in the refrigerator for up to 2 weeks
That’s it! This was so truly amazing clubbed with that to die for peanut sauce, do give it a try 🙂 A keeper recipe:)
HOW TO MAKE CHICKEN SATAY WITH PEANUT SAUCE?
Chicken Satay Recipe | How To Make Chicken Satay
Ingredients1x2x3x
For the marinade:
- 1 lbs / 500 grams chicken breast, sliced into 1/2-inch strips lengthwise or 1 to 1 and 1/2 inch cubes
- 1 stalk lemongrass roughly chopped (I used the zest of half a lemon)
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 2 tbsp palm sugar or light brown sugar
- 1 tbsp freshly squeezed lime juice from 1 lime
- 1 tbsp soy sauce
- 2 tsp freshly minced galangal or ginger
- 2 tsp freshly minced garlic about 2 medium cloves
- 1 tsp ground coriander
- 1 tsp Sriracha or any hot sauce of your choice
- Bamboo skewers as required soaked in water for 30 minutes prior to use.
For the peanut sauce
- 1 (13.5)-oz can coconut milk
- 1/4 cup chunky peanut butter
- 1/4 cup firmly packed dark brown sugar
- 1 tbsp soy sauce
- 1 tsp hot sauce
- 1 tbsp cooking oil
Instructions
- Combine all the spices in a bowl, as mentioned under ingredients for the marinade. Add chicken pieces to the marinade and mix well. Allow to marinate for at least an hour or up to overnight.
- Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn.
- Skewer 2 to 3 pieces of chicken onto each stick. Bake in a preheated oven at 355 F for about 25-30 minutes or until cooked through. Baste with cooking oil after turning.
- Serve hot with peanut sauce.
- For the peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. This sauce keeps well good in the refrigerator for up to 2 weeks.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Recipe adapted from here
Chicken Satay Recipe | How To Make Chicken Satay
Ingredients
For the marinade:
- 1 lbs / 500 grams chicken breast, sliced into 1/2-inch strips lengthwise or 1 to 1 and 1/2 inch cubes
- 1 stalk lemongrass roughly chopped (I used the zest of half a lemon)
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 2 tbsp palm sugar or light brown sugar
- 1 tbsp freshly squeezed lime juice from 1 lime
- 1 tbsp soy sauce
- 2 tsp freshly minced galangal or ginger
- 2 tsp freshly minced garlic about 2 medium cloves
- 1 tsp ground coriander
- 1 tsp Sriracha or any hot sauce of your choice
- Bamboo skewers as required soaked in water for 30 minutes prior to use.
For the peanut sauce
- 1 (13.5)-oz can coconut milk
- 1/4 cup chunky peanut butter
- 1/4 cup firmly packed dark brown sugar
- 1 tbsp soy sauce
- 1 tsp hot sauce
- 1 tbsp cooking oil
Instructions
- Combine all the spices in a bowl, as mentioned under ingredients for the marinade. Add chicken pieces to the marinade and mix well. Allow to marinate for at least an hour or up to overnight.
- Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn.
- Skewer 2 to 3 pieces of chicken onto each stick. Bake in a preheated oven at 355 F for about 25-30 minutes or until cooked through. Baste with cooking oil after turning.
- Serve hot with peanut sauce.
- For the peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. This sauce keeps well good in the refrigerator for up to 2 weeks.
Notes
Quick and easy rainbow carrot salad dressed with a light and refreshing honey lemon vinaigrette!
I’m not a salad person really, but do have it occasionally. Now I didn’t know about rainbow carrots, as we don’t get them in India. I happen to see these as an ingredient in the chopped basket, the show ‘ Chopped’ that airs on Food network.
So when I spotted these beauties at Whole foods, I just grabbed a bag out of sheer excitement. That being done, I wanted to retain the color of these carrots, so a salad was the best option that I could think of.
I dressed them with a simple honey lemon dressing, the salad was light, summery and delicious. We enjoyed it as a side with some tandoori salmon.
- Enjoyed this rainbow carrot salad recipe? Here are some more easy salad recipes to try
- Instructions to make Rainbow carrot salad
- HOW TO MAKE RAINBOW CARROT SALAD?
- Rainbow Carrot Salad With Honey Lemon Dressing
Enjoyed this rainbow carrot salad recipe? Here are some more easy salad recipes to try
- Zero oil zesty mung sprouts and corn salad
- Mediterranean quinoa and chickpea salad
- Watermelon cucumber feta salad
- Strawberry spinach salad with balsamic dressing
- Blood Orange salad
- Greek Salad
- Caprese Salad
Instructions to make Rainbow carrot salad
1.Whisk all the ingredients for the dressing well and set aside.
2.Place the shredded carrots, lettuce, cherry tomatoes & cashew nuts in a bowl, add the dressing and toss everything well. Refrigerate until ready to serve.
HOW TO MAKE RAINBOW CARROT SALAD?
Rainbow Carrot Salad With Honey Lemon Dressing
Ingredients1x2x3x
- 200 grams shredded organic rainbow carrots, about 6 carrots
- 10 cherry tomatoes, cut into halves
- Handful of lettuce
- 1/4 cup cashew nuts or any other nuts
For the dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1.5 tablespoon organic honey
- Salt and freshly ground pepper, to season
Instructions
- Whisk all the ingredients for the dressing well and set aside.
- Place the shredded carrots, lettuce, cherry tomatoes & cashew nuts in a bowl, add the dressing and toss everything well. Refrigerate until ready to serve.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
