Satay Chicken Recipe (w/ Peanut Dipping Sauce)
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Satay chicken is one of my favorite Thai food. It is full of herbs and spices. Especially if you dip it in the peanut sauce, it adds another layer of richness. These chicken skewers are so tasty and fun to make. Perfect for a family dinner or your weekend grilling party.
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**LIST OF INGREDIENTS**
**FOR THE CHICKEN SATAY AND THE MARINADE**
- 1 lb of chicken breast [鸡胸肉]
- 1.5 tsp of toasted coriander seeds [香菜籽] [Amazon Link:
- 1/2 tsp of toasted cumin seeds [孜然] [Amazon Link:
- 1.5 tbsp of finely minced lemongrass [香茅]
- 2 cloves of minced garlic [大蒜]
- 1 tbsp of diced cilantro stem [香菜梗]
- 1 tbsp of fresh turmeric [黄姜]
- 1 tbsp of palm sugar or brown sugar [棕榈糖或红糖] [Amazon Link:
- 1/4 tsp of white pepper [白胡椒] [Amazon Link:
- 2 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tsp of vinegar [白醋]
- 3-5 tbsp of coconut milk [椰浆] [Thai Kitchen Organic Unsweetened Coconut Milk:
**FOR THE DIPPING SAUCE**
- 1 tbsp of Thai chili paste [Amazon link:
- 1 clove of mashed garlic [蒜蓉]
- 1/4 cup of peanut butter [花生酱]
- 2 tsp of palm sugar or brown sugar [棕榈糖或红糖]
- 1/4 cup of coconut milk [椰浆]
- 1 tsp of fish sauce [鱼露]
- 2 tsp of lime juice [青柠汁]
**HOW TO MAKE SATAY CHICKEN**
- Grind 1.5 tsp of toasted coriander seeds, 1/2 tsp of toasted cumin seeds, 1.5 tbsp of lemongrass, 2 cloves of minced garlic, 1 tbsp of cilantro stem, 1 tbsp of turmeric in a pestle or blender.
- Put this in a sauce bowl. Add 1 tbsp of palm sugar. If you can not find it, brown sugar is a good replacement. 1/4 tsp of white pepper, 2 tbsp of fish sauce, 1 tsp of vinegar, 3-5 tbsp of coconut milk. It provides that creaminess and dilutes the saltiness. You can add some coconut milk first and taste it to decide how much more you want to add. Our marinade is down.
- Cut 2 large pieces of chicken into 0.7 cm thick piece. Then put it into the sauce. Make sure every piece of chicken is surrounded with that delicious sauce. Let it sit for 1 hour. It doesn’t need to be overnight because the chicken is so thin.
- Now it is the skewering time. Do it one by one. Once you are done with all of them, we can get the fun part - BBQ time.
- You want to bbq it on high heat to so that you can get it golden brown without over bbq it because chicken breast cook really fast.
- Before the chicken hits on the grill, I like to spread some oil on the surface of the chicken. This will prevent it from sticking on the bbq rack and keep the chicken moist.
- Put it on the grill. It will just take few minutes on each side. When you see both sides have that gorgeous looking color, you know it is done.
**HOW TO MAKE THE DIPPING SAUCE**
- In a small sauce bowl, add in 1 clove of mashed garlic, 1 tbsp of Thai chili paste. (This is what I use Amazon link: It usually says Thai chili paste in soybean oil. If you don’t have it, you can use 1-2 tsp of sriracha with 1 tsp of soybean oil instead.)
- Saute this on low heat for 1 minute or until it you can smell all the aroma.
- Then turn off the heat and we will add the rest of our ingredients. 1/4 cup of peanut butter, 2 tsp of palm sugar or brown sugar, 1/4 cup of coconut milk, 1 tsp of fish sauce, you might need more or less to adjust the saltiness.
- Turn on the heat. Stir everything together until well combined. (Make sure it is one low heat because we don’t want it to over boiled.) Turn off the heat and add 2 tsp of lime juice. Give it a mix until well combined.
- Our sauce is down. Do a final taste and see if you need to add any sugar, salt or acid.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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The BEST Dan Dan Mian Authentic Dan Dan Noodles Recipe
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????Dan Dan Noodles
Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Sichuan Pork & Peanut Noodles - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
EASY SZECHUAN VEGETABLE STIR-FRY | Vegan Recipe
This is an incredibly easy to make Szechuan Style Peanut Sauce recipe. It is our super secret recipe from our restaurant days and we're sharing it with you! Vegetable stir-fry is an easy go to meal that's great with a side of rice or noodles; it is also super vegan friendly! This sauce keeps well in the fridge for up to 2 weeks (2 months in freezer), so you can always have some on hand.
Ingredients:
1 tbsp peanut butter
1 tbsp Sriracha
1 tbsp ketchup
1 tbsp sugar
1 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp chili pepper flakes
1 tbsp ginger finely minced
4-5 cloves of garlic finely minced
Use 1 tbsp of Szechuan sauce per 1 cup of vegetables
In this recipe we used a simple mix of cabbage, bell pepper, carrot, broccoli and onion but feel free to create your own medley and use any vegetables you like. Add some nuts, tofu or seitan and make it a main course dish.
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~~~Don't forget to tag us to show us your awesome food creations! We love to see your take on our recipes~~~
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Song: Marinade
Easy Szechuan Vegetable Stir-fry Spicy Peanut Sauce VEGAN RECIPE
Easy Chili Garlic Noodles
Spicy Peanut Noodles | The Winning Recipe From Indulgent Eats New Cookbook!
Spicy. Peanut. Noodles. You voted, I delivered. Well, Jen w/ @IndulgentEats delivered bc this recipe is fricken delicious. I accidentally made them way too spicy with hot chili crisp, but ya'll will have the control to use whatever chili crisp you want. Jen has a recipe for chili crisp in her cookbook as well. Link to the cookbook is below, along with the chili crisp I used! Enjoy!
Jen's Cookbook:
Chili Crisp I used (comes in mild and spicy, I used a combo of both lol clearly should've just used the mild):
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