Satay Sauce:
Pour peanut oil
For the chicken: In a large bowl, combine
requently.
Add in shredded chicken; stir to combine.
Remove
oil and sugar.
Cut chicken into 36 thin strips and
un the length of the chicken breast (each slice will be
ver moderately high heat. Add chicken and curry powder and cook
Cut chicken into chunks if thighs strips
Combine garlic, turmeric, 1 1/2 tbsp soy sauce and peanut oil. Add chicken and toss to coat. Thread onto 12 skewers. Preheat an oiled grill or cast iron grill pan over medium heat. Cook skewers for 3-4 mins per side, or until browned and cooked through.
Meanwhile, for the satay sauce, combine peanut butter, coconut milk, sweet chili sauce and remaining soy sauce over low heat. Cook, stirring, for 3-4 mins, or until mixture comes to a boil. Remove from heat.
Serve skewers with hot satay sauce.
Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.
Chicken.
Soak bamboo skewers in cold water. Cut chicken into cubes or strips and thread onto skewers. Brush with a little oil and barbecue or grill until cooked.
Satay sauce.
Heat not stick saucepan; add garlic and onion and cook over medium heat for a few minutes. Add remaining ingredients and simmer for 10-15 minutes or until sauce has thickened. If you like a smooth sauce, process or sieve until smooth. Serve with grilled chicken skewers on rice.
In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
Heat oil in wok or large skillet on high heat. Stir-fry chicken, in batches, until browned all over and cooked through.
Place onion and garlic in same wok; stir-fry until onion softens.
Return chicken to wok with remaining ingredients. Stir-fry until sauce thickens slightly. Serve with green onion curls.
For the satay marinade, combine peanuts, garlic and
o keep warm.
Thread chicken onto 12 skewers. Place in
ime juice.
Add the chicken cubes and toss until they
rowned.
Meanwhile, make peanut satay dressing.
Beat vinegar, peanut
Cut the chicken breasts into cubes. Coat with satay sauce and fry until done. Cool.
Prepare the couscous as directed on the bag. Prepared couscous should be around 2 cups. Cool.
Cut the sun-dried tomatoes, tomatoes and mush the feta.
Optional - cut the avocado and onion into 1 cm cubes.
Toss everything together and sprinkle with sunflower seeds.
Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
Cook onion and garlic in same wok, stir-until onion softens.
Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
To serve: Spoon chicken over rice and sprinkle with green onions.
Heat grill or broiler. Thread a chicken tender on each skewer.
Mix remaining ingredients in medium bowl. Remove 1/3 cup sauce to small bowl and use to brush both sides of the chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.
Grill 2 to 3 minutes per side until the chicken is cooked through. Garnish with thick slices of small seedless cucumbers. Serve with the reserved sauce.
owl and stir well. Cut chicken thighs into generous, bite-sized