3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Take the chicken and coconut glaze out of the fridge 15-20 minutes before you are ready to grill it. Your email address will not be published. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. Add the garlic and ginger to the wok. Clean Food Crush ® is a registered Trademark of Clean Food Crush ® LLC. You don’t need to worry too much about soaking the front end of the skewers since they will be covered with chicken satay. 1 cup Carrots or 2 medium carrots, store-bought. Khao Soi (Thai Coconut Curry Noodle Soup), Sweet and Sticky Char Siu (Chinese BBQ Pork), Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup), Skillet Potatoes with Caramelized Onions (aka Hangover Potatoes). Once the grill is hot, rub or spray some cooking oil on the grill and place the chicken satay skewers on the grill and grill them for approximately 3-4 minutes per side, 6-8 minutes in total. As much as I love meat on sticks, I think the peanut sauce is my favorite part of this chicken satay recipe. I find it easiest to use hands for this step. Add coconut milk mixture and chicken to the vegetables in wok. Pin. The generous sauce will compliment any vegetable you have on hand to throw into this chicken stir fry. Meet your new midweek secret weapon: an astonishingly quick Place the marinade in a large bowl. Deselect All. Transfer chicken to a plate or bowl. Thai chicken satay is essentially thin strips of tender chicken marinated in a curry coconut marinade and grilled over a hot grill. Rinse thoroughly and pat dry with kitchen roll. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside. These earnings help maintain and keep our little blog running.  While I appreciate the support – please always try to buy your items locally to support your local shops (chances are they are cheaper locally as well! For a juicier chicken satay, you can use dark meat such as boneless thigh or drums instead of chicken breast. https://www.tasteofhome.com/recipes/contest-winning-peanut-chicken-stir-fry 2 tablespoons canola or safflower oil, 2 turns of the pan. 543. Maximum 20 promotional items per customer. I hear it takes 25 introductions to new foods before kids will take to it. 2 oranges, zested. https://cleanfoodcrush.com/chicken-satay-stir-fry-skillet/, 4 small boneless skinless chicken breasts, or 6 small thighs, sea salt and freshly ground black pepper, to taste, 3 bell peppers, various colors, thinly sliced, 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce, 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed, 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce. Tweet. The result is a delicious Thai-style chicken stir fry with a creamy peanut butter and coconut sauce (Jump to Recipe). Cook, stirring occasionally, until the chicken … Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Heat a wok until hot, add the remaining rapeseed oil and the spring onions and This is the chicken tender. Heat the oil in a large skillet … Add onion and baby corn, continue to cook for 1-2 minutes. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk. https://www.recipetineats.com/chinese-satay-chicken-stir-fry Add the chicken and coconut milk mixture to the wok. Heat 1 Tbsp high heat cooking oil of your choice in a large skillet over medium-high heat. Add the pumpkin and stir-fry to coat. Add in the coconut cream, honey, fish sauce, rice wine vinegar and sesame oil and mix well. Chicken Satay Rice Bowls is super quick, ready in only 15 minutes, this one is from Our Happy Mess . Want to know how to get picky eaters to chow down healthy vegetables? Depending on how thick or thin you like your peanut sauce, mix water into it - 1 tablespoon at a time and do a taste test when you are done. If you’ve been following us for a while now you might just remember this immense Peanut … It’s full of flavor from the curry and spices, easy to make, and fun to eat (because meat on sticks is always fun to eat). Drizzle right before serving. 4. My sponsor for this post, the Texas Peanut Producers Board, has lots of great peanut recipes on their website. Peanut sauce doesn’t have to be reserved for satay – this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies. See more recipes - http://www.tamingdiabetes.com Learn how I make a very simple yet very tasty chicken, peanut butter & ginger stir fry. Return chicken to pan. Fragrant ginger, tender veggies and a creamy peanut stir fry sauce come together to make this delicious vegan dish. It’s full of flavor from the curry and spices, easy to make, and fun to eat (because meat on sticks is always fun to eat). No preservatives, just peanuts), (add as much or as little as you like, until you get the consistency you like), (optional, as a garnish, or for a crunchy sauce with texture). I love it so much that I will usually make extra so that I can use the leftover peanut sauce and mix it in with rice noodles the next day for an easy peanut noodle meal. Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Glaze the chicken the same way with the instructions below. This recipe for spicy satay chicken stir-fry has a moreish mix of chili, ginger and peanut butter. There are some recipes that we get really excited about. © Copyright Clean Food Crush ® LLC 2014-2020 Add the chicken, chili, ginger, and garlic. Skewer 2 slices of chicken breast per stick. [Optional] Toast some pre-shelled peanuts (without skin) on a frying pan and let it cool before crushing it with the bottom of a pan or roll it with a rolling pin on a cutting board. Set the grill to medium-high heat and give the grill a few minutes to heat up. Add the rest of the ingredients under 'Marinade' into the food processor and blitz it. 2 cups jasmine rice, rinsed. Meanwhile, in a medium bowl whisk together coconut milk, peanut butter, ginger, crushed red pepper, and the 1/2 teaspoon salt. Flatten it out so that it is thin and cooks quickly on the grill. Heat the oil in a large skillet over medium-high heat. Once hot, begin adding the vegetables, starting with the hardest vegetables first and adding the softest vegetables last. Recipe by Amanda Livesay. Depending on what side of the breast you are slicing, the grains will be in different directions, so you will need to look to find the grain strands before slicing the chicken. You could try making a game of it. Return your cooked chicken to the skillet and drizzle with satay sauce. This dish tastes even better the next day and can be reheated in the microwave. https://www.food.com/recipe/thai-coconut-peanut-chicken-393293 [Alternative to Grilling] If you don't have a grill, you can also make this indoor by cooking it on a cast-iron frying pan on high heat for 3-4 minutes per side for a total of 6-8 minutes. If you can't find coconut cream, you can use full-fat coconut milk. It’s beginner friendly and only takes 25 minutes, making it the ideal weeknight dinner! In a medium bowl, using a whisk or fork, whisk together the Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Find me, and follow me at all my profiles below: Roasted Broccoli + Cauliflower with Parmesan, Non-Scale Victories–Why the Number On the Scale Isn’t All That Matters. Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes. Add the broccolini and cover. Cut the chicken into 1-inch-wide strips. Cook, stirring occasionally, for 3 minutes or until tender. Roughly chop the garlic and onions and place them in the food processor. If you are using bamboo or wooden skewers, soak the back ends of the stick in a cup of water, so it doesn't burn on the grill. Stir-fry the broccoli with the red pepper and zucchini until just tender, then pour in Dr. Foo’s Kitchen Peanut Coconut Sauce. The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken satay should have cooked for 11-15 minutes in total. (See blog post for examples of how to do this) Add the chicken slices to the marinade. It is a very tender piece of the breast and usually doesn’t need to be sliced thinner. Modified: Dec 11, 2020. 16 ingredients. I was looking through a magazine, and came across this Peanut Chicken Stir Fry. My favorite part of this chicken satay recipe is the peanut sauce, which is also very easy to make and super flavorful. [Dark Meat Instructions] if you are using dark meat instead of chicken breast, cook it for an additional 5-7 minutes since they will be cut into chunks so it will take longer to cook. Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. My favorite chili oil to use is Lao Gan Ma Chili Crisp. Add broth/water last, and only enough to create a thick, pourable sauce. If you have lots of leftover marinade, after cooking the chicken, you can cook it down and make a homemade yellow curry paste by cooking the marinade in a frying pan on medium heat with a bit of oil for 10-15 mins until it is thick. Welcome to the family! Coconut Peanut Chicken Satay Stir-Fry. I like to shake the can to find the thickest ones. I love social media! As an Amazon Associate, I earn from qualifying purchases at no cost to you. Sprinkle with roasted peanuts and freshly chopped cilantro. Add 1 tablespoon oil to skillet. Good eats and cooking is my passion! Chicken Clean Eating Dinner Gluten Free. Heat oil in a wok or frypan, add chicken and stirfry for 4-5 minutes or until golden brown. Add broth/water last, and only enough to create a thick, pourable sauce. Join me in my kitchen as I create and share traditional and Asian fusion recipes! 1 1/2 lbs Chicken breast, boneless skinless. I love to know what you are making! Buy any 2 for £1.50. https://www.the-girl-who-ate-everything.com/thai-coconut-peanut-chicken Slice the chicken breast, against the grain into ¼ inch slices. When you turn the chicken over, you will notice a thin flap that is usually not fully attached to the chicken breast. I like to cut this off whole and set it aside to skewer later. No forks or spoons required, just easy-to-pick-up … … [Optional] Add chili oil for some extra spice and flavor. Peel away the first layer of the lemongrass and cut off approximately 2 inches of the top dry ends and discard them. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic. Posted in Dinner, Recipes by Rachel Maser, Terms of ServicePrivacy PolicyCustomer Login. Asian Peanut Spaghetti Squash Stir-Fry is loaded with vegetables, chicken, and a peanut sauce for a delicious dinner from the Snappy Gourmet. If you look closely at the front of the chicken breast, you will see long strands – cutting against these strands will shorten the grains and create slices of chicken that is a lot more tender and soft for grilling. Brush on the coconut cream glaze and flip them every minute for 5-7 minutes until you get a bit of char. 3 3/4 cups water. Chicken satay is also quite versatile and can be made as an appetizer/snack, or as a main course with a side of sticky or white rice on the side. … Season chicken with sea salt and pepper on both sides and and cook for 4-5 minutes per side, or until no longer pink in the middle. This hearty main dish recipe has just the right amount of spice so the whole family can enjoy it. Glaze and flip them every minute for an additional 5-7 minutes afterwards. Want 33 Easy-to-Make Clean Recipes emailed to you for FREE? You could try psychology. Thai chicken satay is essentially thin strips of tender chicken marinated in a curry coconut marinade and grilled over a hot grill. Buy any 2 for £1.50. This recipe for Coconut Peanut Chicken Satay Stir-Fry really kicks it up a notch by adding an ingredient to pour over the veggies that kids love: Peanut butter! Fry the chicken for 5 minutes, stirring every 30 seconds or so. I personally find that coconut cream that contains preservatives has less of a coconut flavor. In a small bowl, mix together the coconut cream, honey, and soy sauce and place it in the fridge. Return your cooked chicken to the skillet and drizzle with satay sauce. Serve with boiled jasmine, medium grain or long grain rice. Share. My happy medium for the peanut sauce is 3 tablespoons. If you recognize the peanut sauce in my previous recipes, it’s probably because it’s the same recipe! Toss to coat evenly and cook until heated through, about 2 … UPDATE: Alecia Lost 50 Pounds with CleanFoodCrush! Use a rolling pin or the back of your knife and smash the lemongrass to release the oils and finely chop it and place it in a food processor. Store for up to 1 week in the fridge. For the rest of the chicken breast, I like to slice the breast in thin ¼ inch slices at an angle. Bring a large pot of ... butter, brown sugar,tamari sauce, and vinegar, and stir ... green onions, flaked coconut and chopped fresh peanuts for ... pieces, etc. Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes! Place the chicken in a bowl, add bicarb or baking soda, mix together and leave for 20 mins. In a large wok or skillet, cook the chicken in the olive oil until done, 5-7 minutes. It should only contain peanuts (or peanuts and salt), no preservatives. Step 3 Cut the chicken into 1-inch-wide strips. Instructions Step 1. Stir-fry for 1 minute or until aromatic. Mix the marinade and the chicken together so that each piece is well coated. Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes. Try to find coconut cream that has no preservatives. The pan my Kitchen as i create and share traditional and Asian fusion recipes reserved. 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My sponsor for this post, the Texas peanut Producers Board, has lots of great recipes...