Satay Sauce:
Pour peanut oil into a cooking pot
For the chicken: In a large bowl, combine
PEANUT CHICKEN: Preheat oven to 425\u00b0F
burn).
Add in peanut butter, soy sauce, vinegar, cayenne
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
oil and sugar.
Cut chicken into 36 thin strips and
un the length of the chicken breast (each slice will be
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.
Whisk coconut milk, peanut butter and curry paste in
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.
Cut chicken into chunks if thighs strips
Thread the chicken cubes onto bamboo skewers. Next, mix the curry powder and oil in a shallow bowl. Place the chicken skewers in the sauce and turn to coat thoroughly.
To make the peanut sauce, combine the coconut cream, peanut butter, garlic and ketjap manis in a small saucepan. Simmer over a low heat for 3-5 mins, until fragrant.
Meanwhile, cook the chicken skewers in a large non-stick frying pan for 4 mins each side, until cooked through. Serve on rice with peanut sauce and cucumber salad.
tsp ginger. Add the chicken and toss to coat. Chill
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.
In a bowl, mix the sugar, soy sauce, sambal oelek, half the chili and 2/3 cup oil. Pour over the chicken and allow to marinate for 1 hour.
To make the peanut sauce, heat 1 tbsp oil in a saucepan and fry the onion, garlic and remaining chili until softened. Add the coconut milk and peanut butter and bring to a boil, stirring. Stir in the lime juice and zest.
Heat 3 tbsp oil in a frying pan and fry the skewers in batches for 3-4 mins per side. Season with salt and black pepper. Serve the skewers with the peanut sauce.
br>Meanwhile, make peanut satay dressing.
Beat vinegar, peanut butter, peanuts, sugar
Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
Add the chicken stock and bring to a boil over high heat.
Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
Reduce the heat and simmer for 10 minutes, stirring occasionally.
Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).
Coat chicken with sesame oil, five-spice
Heat oil in a wok. Stir-fry chicken, onion and chili until chicken is browned. Add peanut butter, coconut milk, soy sauce, honey and carrot. Stir-fry until chicken is cooked through and carrot is tender. Remove from heat and stir in cilantro. Season to taste. Serve sprinkled with nuts and scallion.
sugar, salt, soy sauce and peanut oil.
Whirl to a