Satay Sauce:
Pour peanut oil
For the chicken: In a large bowl, combine
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.
Chop the garlic and onion.
Place butter, garlic and onion in microwave proof dish and cook on HIGH for 1 minute.
Add peanut butter, curry powder, 'something spicy' and chicken stock and cook on HIGH for 4 minutes; stopping after 2 minutes and stirring.
Cut chicken into pieces and add to peanut sauce mixture.
Cook on HIGH a further 2 minutes.
Serve with steamed rice.
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.
Soak 15 wooden skewers in water.
In a large plastic bag, combine all ingredients and toss to coat.
Close bag and marinate in the refrigerator for 30 minutes.
Remove chicken from marinade, discard remaining marinade.
Thread chicken strips onto skewers, threading back and forth.
Grill or broil chicken until no longer pink.
Serve with your favorite dipping sauces!
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
issolved. Toss marinade with the chicken, cover, and marinate for at
requently.
Add in shredded chicken; stir to combine.
Remove
nto chunks.
Sprinkle chicken with a bit of salt
aste.
Cook and stir chicken in the spice paste mixture
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
oil and sugar.
Cut chicken into 36 thin strips and
un the length of the chicken breast (each slice will be
b>chicken tenderloins
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.
br>Set aside.
Dip chicken into beaten egg, then in