Really easy, really yummy Chicken Satay

[katygirl]

I honestly didn't think I was a Curry girl until I tried this recipe. It was so good! I used chicken but I think it would be equally great with tofu. Here it is!

Chicken Satay

2 T creamy peanut butter
1/2 C soy sauce
1 T brown sugar
2 T curry powder
2 gloves garlic - crushed
1 T hot pepper sauce
6 boneless chicken breasts - cut into cubes

Combine all ingredients in a bowl and let chicken marinate for at least 2 hours. Place about 4 cubes of chicken per skewer and grill on both sides until done.

I served with steamed green beans, a lowfat egg roll from Trader Joes, and some left over Couscous




SIMPLE SIMPLE SIMPLE ! :cool:

[kbucky]

Yum! I copied that one down. I'm loving easy lately! :)

[emilycat]

Katygirl, this is awesome! Yes, I already tried it -- I came home, read your post and decided I'd rather make it than what I had planned.

Variation: I used tofu, which I pressed and marinated for about 45 minutes. I sauteed julienned carrots and broccoli in a 1/2 t. of olive oil (I cut it down by 1/3 to make 2 servings) , then added the tofu and sauce, and served it over quinoa.

This was excellent! I first had a romaine, red pepper and cucumber salad with miso dressing and sesame asparagus.
One of those occasions when the original meal plan doesn't go as planned. :)

[katygirl]

Emily,

I am so glad you liked it! I can't believe you tried it already! How did you end up cooking it? On a grill or in a saute pan? Next time I might just use tofu.

Katy

[emilycat]

Oops, I should have clarified -- I didn't make them as skewers, but instead added the tofu with the sauce to the broccoli and carrots in the saute pan. I cooked that until it was heated through, then topped the quinoa with it.

[beckms]

I'm going to make the easy, yummy, chicken satay this weekend. but it's getting a bit chilly for grilling...any suggestion on how I should cook the chicken inside? I do have a George Foreman, would that be as good?

thanks!

[claire797]

I'm going to make this tomorrow night. I'll probably marinate it all day. Can't wait to try it. I'll probably use my Foreman Grill too.

[claire797]

I finally made this chicken satay and it was SO GOOD. One thing I did differently was add 1/2 cup of lime juice. I marinated chicken tenderloins overnight then grilled them. The chicken was very, very flavorful and even DH -- who doesn't usually like curry -- liked it a lot.

The only change I might make in the future is to add a few tablespoons more brown sugar or some honey. It could have been a little bit sweeter -- but I like things sort of sweet.

Thanks for posting the recipe!

[JHolcomb]

Emily-
Could you post the recipe for what you were going to make? It sounds so good-something I might enjoy for lunch this week. I have a pint of yellow miso hangin' out in the fridge that
I want to use in something yummy, and this sounds like it would work. TIA

Jen

[Lauren]

I made these last night as one of our NYE munchies. We had friends come for the evening with their 3 kids. I used chicken tenders and DH grilled them on wooden skewers. Big hit with the kids and adults!

[BeachBum]

I made these last night and they were very good. We will be having them for leftovers tonight. I plan to put them over spring greens. Thanks for sharing.

[beejayw1]

Do you think the marinade could stand up to a 5-minute rolling boil so it could be used as a dipping sauce? Or would it be too gloppy?

Hmmm... I could, of course, make extra marinade...

[purplefishy]

Thanks for the recipe Katygirl. Sounds wonderful. And quick.

[SusanPC]

This sounds very yummy. Do you happen to have nutritional info for it? Thanks!

[katygirl]

I am glad this old thread has reappeared, I had forgotten about this recipe :o but can't wait to make it again. I think the marinade would be fine if you boiled it, I've never done that, but it's a good idea. As far as nutritional info goes, I do have MasterCook but haven't used it for nutritional info yet. I'll try to play around with it and get back to you.

[valchemist]

here is the nutritional info I got, assuming 4 servings. Also, I assumed we would be using 6 boneless skinless chicken breast halves. the info would be more accurate if you had a weight for the chicken, since nowadays you never know how big those chicken breasts will be.

283 Calories; 7g Fat (21.9% calories from fat); 45g Protein; 9g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 2305mg Sodium.

[katygirl]

Thanks Val!

[MKSquared]

Thanks for posting this! It's the first peanut butter/chicken recipes DBF has given a thumbs up to. :) Yay! I used wooden skewers (soaked) and grilled on the George. Turned out very well - great last-minute, clean-out-the-cupboard dinner.

[SusanPC]

Thanks for the nutritional info. I am going to make these this weekend!

[KathrynY]

Just pulling up this old thread to give another thumbs up for this recipe! I made this tonight using salmon instead of chicken, and it was wonderful - A very easy pantry dish.

I used Penzey's hot curry powder, so I did not add the hot sauce and it was plenty hot.

To answer Diana's earlier question - I did boil some of the marinade for 5 minutes in anticipation of using it as a dipping sauce. I had to add several tablespoons of water/broth to keep it from getting too thick. The salmon was so flavorful from just the marinade that I didn't end up using any dipping sauce at all - just didn't need it.

This is definitely going on my list of heavy-rotation grilling marinades for the summer (if summer ever gets here *sigh*). Thanks for sharing, katygirl! :D

[katygirl]

You are so welcome :) I'm glad that this recipe gets pulled out every now and then because it reminds me to make it. I never thought of using it for salmon though, what a great idea!

[AzAnne]

Just wanted to add our thumbs ups!

I used jumbo shrimp and broiled on skewers (next time I need to soak them longer :o ). As suggested I boiled the left over marinade and it was wonderful for dipping the shrimp. DH was skeptical of the PB in the marinade, but pronounced this a winner :D

Thanks Katygirl!

[valchemist]

even though there have been so many good reviews of this already, I just had to drag this thread up to add my praise!


it is excellent. ridiculously easy too. I even left out the garlic and didn't miss it. I love peanut sauces and I have made many different recipes including various peanut sauces. this one is not as peanut buttery as a typical peanut sauce. the curry/peanut combo is great.

I used about 1 1/2 pound of chicken I used Thai garlic chili sauce. I might have used 2 heaping tbsp of PB and close to 2 tbsp of brown sugar. I marinated it for about 8 hours and just threw the whole thing into a saute pan and cooked until done. (I don't own a grill)

I served it with Wok-Seared Sesame Green Beans from Bon Appetit 3/03.

[sfarler]

Val, any chance you could post your Wok-Seared Sesame Green Beans from Bon Appetit 3/03? Sounds yummy. TIA!

[valchemist]

here they are. there was a recent thread on this recipe. here it is:

http://community.cookinglight.com/showthread.php?s=&threadid=39351&highlight=WokSeared



* Exported from MasterCook *

Wok-Seared Sesame Green Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons oriental sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons golden brown sugar -- (packed)
1/4 teaspoon ground black pepper
2 tablespoons sesame seeds -- toasted

Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain. Transfer green beans to large bowl of ice water to cool. Drain again. Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.)
Heat oil in heavy large wok or nonstick skillet over high heat. Add green beans and stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer. Add sesame seeds and toss to coat. Transfer green bean mixture to bowl and serve

Source:
"Bon Appetit, March 2003"

[sfarler]

Thanks Val. I missed that other thread - I should have done a search first, sorry.

[valchemist]

no problem! just wanted to show you that thread in case you wanted to see the reviews.

[elissaballard]

I saw that someone had typed it into Mastercook assuming four servings. If I am making this for about 25 and we are having dinner, how much do you think I need to make?

[Linda in MO]

Originally posted by elissaballard
I saw that someone had typed it into Mastercook assuming four servings. If I am making this for about 25 and we are having dinner, how much do you think I need to make?

Maybe about 1/3 lb. of chicken per person? And a little extra just in case. Just guessing though. You might get away with 1/4 lb. per person depending on what else you're serving.

[WWShannon]

While sitting at home during our incredible and unusual Blizzard of '04, I decided to make chicken satay. I used this recipe but modified it for a diet I am trying out. Let me tell you - this was great and I was able to save some of the peanut sauce to use for dipping. YUM. Incredibly easy......The original recipe is here with my changes....

Chicken Satay (revised)

2 T creamy peanut butter
1/2 c. soy sauce - I used 1 T. Soy Sauce instead and ADDED 1/2-3/4 cup Cocconut Milk
1 T brown sugar
2 T curry powder
2 gloves garlic - crushed
1 T hot pepper sauce - I used red pepper to taste
6 boneless chicken breasts - cut into cubes

Combine all ingredients in a bowl (except chicken and remove some of the sauce for dipping later.) Add chicken let chicken marinate for at least 2 hours. Place about 4 cubes of chicken per skewer and grill on both sides until done. Dip in sauce that has been warmed.