satay Archives - Alida's Kitchen

August 30, 2012 ·

Chicken Satay is one of my favorite chicken dishes. While I doubt there will ever be anything that comes close my favorite recipe, I enjoy experimenting with different versions from time to time. The thing that caught my eye in this particular version was the interesting use of pineapple juice.

The result was a subtle yet delicious Ginger Chicken Satay. The flavors are mild yet interesting. The pineapple juice isn’t obvious, but was indeed a tasty addition. The heat can obviously be adjusted to taste with the crushed red pepper. I’m not really a skewer fan, so I just grill the chicken directly instead of threading it on skewers. If you want to do skewers, then cut the chicken into bite-sized pieces before marinating. Then thread the chicken on the skewers once you are ready to fire up the grill.

Ginger Chicken Satay

Yields: 4 servings

Ingredients

1 pound boneless, skinless chicken breasts or tenders
1 cup pineapple juice
6 tablespoons creamy peanut butter
1 tablespoon sugar
2 teaspoons red-wine vinegar
2 teaspoons finely chopped ginger
2 cloves garlic, chopped
Crushed red pepper, adjust to taste

Instructions

Put the chicken in Ziploc bag.
In medium bowl, combine pineapple juice, peanut butter, sugar, vinegar, ginger, garlic and crushed red pepper. Pour the marinade over chicken in the Ziploc bag. Refrigerate for at least 30 minutes to overnight.
Preheat grill (or grill pan) to medium high. Cook chicken 3 to 5 minutes per side, or until chicken is cooked through. Serve with additional crushed red pepper, if desired.

Adapted from Fitness, May, 2011

The Best Chicken Sate with Peanut Sauce

September 12, 2011 ·

I am very excited to share this recipe with you. It is my most requested dish, a family favorite, and it’s healthy too. It is without a doubt The Best Chicken Sate with Peanut Sauce ever!

As you’ll notice, the marinade and sauce use many of the same ingredients. For ease, I place the prep bowls side by side and prepare them in tandem. I measure brown sugar for each, put it away; soy sauce for each, put it away, etc. They end up like this (marinade on left, sauce on right).

This Chicken Sate with Peanut Sauce is definitely worthy of a special occasion, but with some advance prep work it can also be a nice weeknight dinner. The chicken is best when given ample time to marinate (overnight works well). I typically use chicken breast tenders and do not thread them on skewers to save myself the extra step. The result is a delicious Asian-inspired dish with a little spicy kick.

The Best Chicken Sate with Peanut Sauce
Yields 4 servings

1 pound boneless/skinless chicken tenders (or chicken breast cut into strips)

Sate/Marinade:
1 tablespoon brown sugar
2 1/2 tablespoons low-sodium soy sauce
3-4 garlic cloves, grated or finely minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh ginger, grated
1 tablepoon lime juice

Peanut Sauce:
1 tablespoon brown sugar
1 1/2 tablespoons low-sodium soy sauce
2 garlic cloves, grated or finely minced
1/4 teaspoon crushed red pepper flakes
zest of 1 lime
2 tablespoons natural peanut butter (chunky or smooth)

skewers (optional)
cooking spray

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling.

Put chicken in a Ziploc bag.
Prepare sate: In a small bowl, combine brown sugar, soy sauce, garlic, red pepper flakes, ginger, and lime juice.
Add sate to chicken in bag, making sure chicken is well coated. Place in refrigerator to marinate (4 hours up to 2 days; ideal time is around 10-15 hours)
Prepare sauce: In a separate dish, mix together brown sugar, soy sauce, garlic, red pepper flakes, lime zest and peanut butter. Stir until combined. Refrigerate until within 30 minutes of serving.
Cooking: Preheat grill. Thread chicken on skewers, if using.
Place chicken on grill coated with cooking spray (or foil tray). Cook for 4-5 minutes per side, or until chicken is done. Serve with sauce.

Adapted from Cooking Light