Best 12 Chicken Shrimp And Beef Sates With Peanut Sauce Recipes

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE

Steps:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Steps:

• Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
• Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
• Preheat a grill or grill pan.
• Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
• Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE

Steps:

• For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
• Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
• For peanut sauce:
• Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE

Steps:

• Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
• While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
• Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice. Marinate chicken in this while you make peanut sauce: Saute onion and garlic in oil until tender.
• Cool.
• Place in blender, add everything else, and blend carefully.
• Slowly and carefully add enough boiling water to form a thick paste. Now, broil chicken until done, basting with marinade. Serve with peanut sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.

CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat broiler.
• To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
• To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
• Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
• Serve with peanut sauce.

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

BEEF SATES WITH PEANUT SAUCE

Steps:

• Slice and marinate beef:
• Arrange beef in 1 layer on a plate and put in freezer 15 minutes to quick-chill (to facilitate cutting). Cut beef across grain into 1/8-inch-thick slices, to make 1-inch-wide strips.
• While beef chills, very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Finely grind lemongrass and shallots in mini food processor, scraping down side occasionally, until a fluffy paste forms.
• Stir together lemongrass paste, sugar, coriander, turmeric, salt, and cayenne in a bowl until combined well, then add beef strips and toss until coated well. Marinate, covered and chilled, 24 hours.
• Make peanut sauce:
• Soak chiles in boiling-hot water to cover in a bowl until softened, 30 to 45 minutes. Drain in a sieve, discarding soaking liquid and stems, then mince with a knife (including seeds).
• While chiles soak, gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.
• Finely grind peanuts in a standard food processor, being careful not to grind to a butter, then transfer to a medium bowl. Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in food processor, scraping down side occasionally, until finely ground.
• Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind purée, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Purée peanut sauce with water (3/4 cup) in cleaned food processor until the consistency of chunky peanut butter, then cool to room temperature, about 30 minutes. Reserve half for another use. Thread and grill beef: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas), leaving half of bottom rack free of coals; see Grilling Procedure If using a gas grill, see cooks' note, below.
• Meanwhile, thread 2 or 3 pieces of beef lengthwise onto each skewer (discard marinade), bunching meat slightly to leave half of skewer empty (for holding skewer) and transferring as threaded to a large platter. Drizzle beef with oil (1/4 cup) and turn to coat well.
• To cook using a charcoal grill: Put half of satés on lightly oiled grill rack, arranging them with beef directly over coals and empty part of skewers over side with no coals underneath. Grill, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• To cook using a gas grill: If grill has 3 burners, do not turn off middle burner; turn off burner closest to you. Put beef over lit burners with empty part of skewers over side with turned-off burner. Grill, covered, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• Serve satés with peanut sauce.