Chicken Satay Recipe

Anyone got a good chicken satay recipe, that uses peanut butter, and possibly coconut milk and tomatoes? Needs to feed 7 males, so probably served on rice as a sort of curry rather than on skewers. TIA

Boil some fettucine pasta. Saute onion and garlic. Throw in chopped vegies and sprinkle about a TB of soy sauce, stirfry quickly on high. Then stir in two TB peanut butter, one TB sweet thai chilli sauce (more if you like it hot), stir til the peanut butter has coated everything. Add half a can of coconut cream or mile (I use those little baby Trident cans though, for a serving of four), stir well, let it simmer for a few mins. Throw in drained pasta, chopped parsley/coriander, season with salt and pepper. Serve.
Great with chicken or beef.
(Pinched this recipe from someone in parenting haven't tried it yet but sounds yummy)

Not a rice one but very nice and noodles an excellent alternative.

Yep, just to repeat, need to double recipe for 7 - 8 servings.

Chicken Satay Noodles

Peanut Sauce:
1 tablespoon peanut oil
8 shallots finely chopped
8 cloves garlic crushed
1 tablespoon finely chopped fresh ginger
4 small red chillies finely chopped
1 cup crunchy peanut butter
1 ½ tablespoons light soy sauce
¼ cup fish sauce
400ml coconut milk
4 tablespoons grated palm sugar
2 fresh kaffir lime leaves &
1/3 cup lime juice.

Chicken noodles;
400g Hokkien noodles
2 tablespoons peanut oil
1 small white onion finely chopped
2 cloves garlic finely chopped
1 small fresh red chilli finely chopped
400g chicken tenderloins tendon removed & halved
200g bean sprouts
150g spring onions chopped
1 Lebanese cucumber cut in half length-wise & sliced &
lime wedges to serve.

To make sauce;
Heat wok or large frying pan over medium heat, add oil and swirl to coat, add shallots, garlic, ginger and chillies and cook for 5 minutes.
Reduce heat to low and add remaining sauce ingredients, simmer for 10 minutes or until thickened.
Remove and keep warm, discard kaffir leaves before serving and if sauce is too thick, stir in 2 tablespoons water.

Place the noodles in a large heatproof bowl, cover with boiling water and allow to soak for a minute or until tender and separated.
Drain well.
Heat a clean wok - frying pan over high heat, add oil, swirl to coat sides.
Stir-fry onion, garlic and chilli for 30 seconds, add chicken and cook for 3-4 minutes or until brown.
Stir in bean sprouts and spring onion, cook for another 30 seconds then add noodles and toss together for 1-2 minutes or until heated through.
Divide the noodles mixture among the serving bowls and top with sauce.
Garnish with the cucumber slices and serve with lime wedges.

For use of Trade Me Recipe Message Board users... . ONLY ! ! ! !

Cheers.

Chicken Satay with Crunchy Peanut Sauce

Ingredients

For the satays:
20 bamboo satay skewers
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup oil
2 — 3 cloves of garlic, crushed (1 teaspoon crushed)

For the sauce:
1 cup crunchy peanut butter
2 tablespoons sweet chilli sauce
1 cup low fat sour cream or thick natural yoghurt
2 tablespoons chopped parsley

Method

For the satays:
Soak the bamboo satay sticks in water for at least an hour to prevent them from burning on the BBQ or under the grill.

Cut the chicken into long strips like fingers. You should aim to get 5 strips from each chicken breast.

In a shallow dish or plastic container, whisk the soy sauce, oil and garlic together. Add the chicken strips and stir to coat well. Cover the dish and place in the fridge for at least 3 hours or overnight.

Thread the chicken strips in and out like sewing, onto the soaked bamboo skewers. Cook these on a hot BBQ plate or under the grill, turning until they are cooked evenly and dark golden brown. Serve with Chunky Peanut Sauce.

For the sauce:
Mix all ingredients together in a small bowl. If you want the sauce thinner, add a little milk. Taste the sauce and add salt and freshly ground black pepper or extra sweet chilli sauce to season.

Tip: You can add other items to the skewers to turn them into kebabs. Red and green peppers, baby mushrooms, cherry tomatoes, pineapple etc.

Preparation time: 10 minutes plus 3 hours marinating
Cooking time: 10 minutes
Makes: 20 satays

hey Valentino ... that was a cool trick~! how'd you do that (turn it upside down) ... lovely recipe by the way

buy some 'khmer' satay sauce from new world, tastes fantastic!