Saturday, March 07, 2009

Easy Chicken Satay

The Menu:
Easy Chicken Satay





The Original Recipe:
I had some coconut milk that I wanted to use. I probably bought it for another recipe and never made it. So, I found this one on Allrecipes.com It was DELICOUS!! I will make this again!! I made some changes, but here is the original...


Easy Chicken Satay



Ingredients:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips



Sauce:
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed,
soaked in water for 30 minutes
Directions:
1.
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3.
Preheat a grill for medium-high heat.
4.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.





The Way I made it My own:
I added some ginger, sauteed veggies, green onion and red pepper flakes... I cooked it on the stove in the Wok (that is fun to say, say it with me W-O-K.... wok... wok... wok).....


Rachel's Chicken Satay
Ingredients:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

Sauce:
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
1/4 tsp. fresh grated ginger
2 tablespoons lime or lemon juice
1 teaspoon soy sauce

Thai style frozen vegetable or your favorite stir fry veggies
2 green onions, chopped
1 tsp. crushed red pepper flakes

Directions:
1.
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, ginger and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. OR you can make this ahead, too and let it sit in the fridge while your chicken marinates.

3. Cook chicken in wok until no longe pink, add Vegetables with green onion and red pepper flakes, sautee until tender (about 3-5 minutes). Add sauce over mixture and heat through.

Serve over rice!

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