Introduction
Satay seasoning is a wonderful blend of spices that adds a delicious flavor to dishes, particularly when paired with grilled or sautéed meats. This article explores a flavorful recipe using satay seasoning, featuring tender marinated chicken and a creamy satay sauce that melds the richness of coconut and peanuts. Enjoy this dish as a fantastic meal served over rice, garnished with fresh ingredients for an extra punch!
Detailed Ingredients with measures
Satay Seasoning
– 1 1/2 tsp coriander
– 1 1/2 tsp cumin powder
– 1 1/2 tsp turmeric
– 1 1/2 tsp paprika (sweet or normal, not smoked or spicy)
– 1 1/4 tsp chili powder, adjust to taste (not US “Chili Powder”)
– 3 1/2 tsp curry powder, not HOT
– 1 1/4 tsp salt, cooking / kosher
– 2 tsp white sugar
Chicken
– 750g / 1.5 lb chicken thigh fillets, cut into bite-sized pieces
– 1/2 onion (brown, white or yellow), grated
Satay Sauce
– 2 tbsp oil, separated
– 3 – 6 birds eye chilies or other small hot red chilies, finely chopped
– 1/4 cup onion (brown, white or yellow), finely diced
– 4 garlic cloves, minced
– 1 cup chicken broth / stock
– 3/4 cup peanuts, roasted unsalted, chopped, separated
– 2 tsp kecap manis
– 3 tsp dark soy sauce
– 400g / 14oz coconut milk (preferably full fat but light will be okay)
– 2 tbsp peanut butter, pure best but spread okay too
– 2 tbsp lime juice, to taste
Flavour Infusion – Choose one
– 3 makrut lime leaves (formerly kaffir lime leaves)
– 1 lemongrass stalk, white part only, smashed to burst open
Garnish (choices)
– Peanuts, chopped
– Cilantro / coriander leaves
– Fresh chili, finely chopped
Prep Time
Marinating the chicken is key to infusing it with flavor. Aim to marinate for at least 3 hours, preferably overnight if time allows. Even a minimum of 20 minutes can be sufficient due to the rich spices in the seasoning.
Cook Time, Total Time, Yield
Cook time for the chicken and sauce is about 20 to 25 minutes, while the marinating process is separate and can range from 20 minutes to overnight. The overall yield of this recipe serves approximately four people, making it perfect for a family meal or gathering.
This satay dish, with its rich flavors and inviting aromas, is sure to impress. Serve it alongside your preferred rice and fresh vegetables to create a well-rounded, delectable meal!
Detailed Directions and Instructions
Combine Satay Seasoning
In a small bowl, mix together 1 1/2 tsp coriander, 1 1/2 tsp cumin powder, 1 1/2 tsp turmeric, 1 1/2 tsp paprika, 1 1/4 tsp chili powder, 3 1/2 tsp curry powder, 1 1/4 tsp salt, and 2 tsp white sugar until well combined.
Marinate Chicken
In a large bowl, combine 750g of chicken thigh fillets (cut into bite-size pieces), the grated onion, and 3 1/2 tablespoons of the satay seasoning. Marinate for at least 3 hours, preferably overnight, but a minimum of 20 minutes is acceptable.
Cook Chicken
Heat 1 tablespoon of oil in a non-stick skillet over high heat. Cook the marinated chicken in 2 batches until browned all over but still raw inside. Transfer the cooked chicken to a bowl, cover, and keep warm.
Sauté Aromatics
Using the same skillet, lower the heat to medium and add 1 tablespoon of oil. Add the finely chopped birds eye chilies, diced onion, and minced garlic cloves. Sauté until the onion is translucent, approximately 2 minutes.
Add Satay Seasoning
Stir in the remaining satay seasoning into the skillet and cook for an additional minute.
Blend Sauce
Transfer the sautéed mixture to a blender or small food processor. Add 1 cup of chicken broth and 1/2 cup of chopped peanuts. Blend until the mixture is mostly smooth, leaving some peanut chunks. Pour the blended mixture back into the skillet.
Add Remaining Sauce Ingredients
Incorporate the remaining 1/4 cup peanuts, 2 tsp kecap manis, 3 tsp dark soy sauce, 400g of coconut milk, and 2 tbsp peanut butter into the sauce. Stir to combine all ingredients thoroughly.
Add Flavor Infusion
Choose either 3 makrut lime leaves or the smashed white part of 1 lemongrass stalk, and add to the sauce along with the cooked chicken.
Simmer
Bring the sauce to a simmer, then reduce the heat to medium-low. Allow it to simmer for 15 minutes, until the sauce has thickened.
Final Touch
Add lime juice to taste before serving. Serve with your choice of jasmine, white, or brown rice. Garnish with chopped peanuts, cilantro/coriander leaves, and additional chili if desired.
Notes
Chili Powder
Use pure ground chili powder; avoid US “Chili Powder” as it contains additional flavors that may alter the satay seasoning. Substitute with cayenne pepper if necessary.
Chicken
Chicken thigh fillets are preferred for this recipe; however, chicken breast or tenderloin may be used. If using breast or tenderloin, simmer for only 5 minutes to avoid dryness. Other proteins like beef or prawns are also suitable.
Chili Heat
Adjust the amount of chili according to your heat preference. Using 6 birds eye chilies creates a spicy sauce, while 3 provides milder heat.
Kecap Manis
This is a dark sweet soy sauce that can be found in the soy sauce section of supermarkets. You can also make it by reducing equal parts soy sauce and brown sugar to a syrup consistency.
Dark Soy Sauce
This adds depth to the sauce’s color. You may substitute light soy sauce, but the flavor and color may differ slightly.
Flavor Infusion
Using makrut lime leaves or lemongrass is key for authentic flavor. Either can be simmered with the sauce to enhance the taste.
Marinating Time
Marinate the chicken for 3 hours to overnight for best flavor, but a minimum of 20 minutes is also effective.
Storage
The dish will keep for 4 to 5 days refrigerated. You can freeze it, and when reheating, add a touch of water if the sauce is too thick.
Cook techniques
Marinating Chicken
Combine chicken thigh fillets with a mixture of Satay Seasoning and grated onion. Allow the chicken to marinate for at least 20 minutes, ideally 3 hours or overnight, to enhance flavor absorption.
Cooking Chicken
Heat oil in a non-stick skillet over high heat. Cook the marinated chicken in batches until browned on the outside while remaining raw inside. Transfer and cover to keep warm.
Sautéing Aromatics
In the same skillet, reduce heat to medium and add oil. Add finely chopped chillies, diced onion, and minced garlic. Sauté until the onion becomes translucent, approximately 2 minutes.
Making Satay Sauce
After sautéing, mix in the remaining Satay Seasoning and cook for an additional minute. Blend the mixture with chicken broth and half of the chopped peanuts until smooth, then return to the skillet.
Incorporating Sauce Ingredients
Add the remaining chopped peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter to the blended mixture. Stir thoroughly to combine.
Flavor Infusion
Add crushed makrut lime leaves or smashed lemongrass to the sauce for flavor infusion. Simmer the mixture on medium-low heat for about 15 minutes or until thickened.
Adjusting Flavor
Before serving, incorporate lime juice to taste, adjusting for acidity and freshness.
Garnishing the Dish
Serve the dish with garnishes such as chopped peanuts, fresh cilantro/coriander leaves, and finely chopped fresh chillies.
FAQ
What is the purpose of marinating the chicken?
Marinating the chicken allows it to absorb the flavors of the seasoning, resulting in a more flavorful dish.
Can I use other proteins besides chicken?
Yes, this recipe works well with beef, prawns, or even pork. Adjust cooking times according to the protein used for optimal results.
How can I adjust the spice level?
The spice level can be tailored by varying the amount of chillies used. For milder heat, use fewer chillies or omit them altogether.
What is kecap manis, and can it be substituted?
Kecap manis is a sweet soy sauce. It can be substituted with a mixture of regular soy sauce and brown sugar cooked together until syrupy.
How do I store the satay sauce?
The satay sauce can be stored in the refrigerator for 4 to 5 days or frozen for future use. Reheat and mix well before serving.
Conclusion
This satay seasoning and sauce recipe combines aromatic spices with rich coconut and peanut flavors, resulting in a delicious dish that can be enjoyed with various proteins such as chicken, beef, or prawns. With a balance of heat and sweetness, this recipe is perfect for a satisfying meal. Serve it over rice and garnish with fresh herbs for an inviting presentation.
Chicken Satay Skewers
Grill marinated chicken pieces on skewers for a classic satay presentation, served with a side of the satay sauce for dipping.
Vegetable Satay
Use a mix of bell peppers, zucchini, and mushrooms, marinated and cooked in the satay sauce for a vegetarian option.
Beef Satay Curry
Replace chicken with beef chuck or ribs, marinated and simmered until tender in the satay sauce for a hearty meal.
Shrimp Satay Stir-Fry
Cook shrimp quickly in the marinade and combine with sautéed vegetables in the satay sauce for a quick weeknight dinner.
Tofu Satay
Use firm tofu, pressed and marinated, then cooked in the satay sauce for a vegan alternative that packs flavor.
Rice Bowl with Satay Sauce
Create a rice bowl by mixing the satay sauce with steamed vegetables and your choice of protein, topped with chopped peanuts and cilantro.
Satay Noodle Salad
Toss cooked noodles with satay sauce, fresh vegetables, and your choice of protein for a refreshing salad.
Asian-Inspired Wraps
Use the satay chicken as a filling for wraps, combined with fresh lettuce, cucumber, and a drizzle of the sauce, rolled tightly for a delicious handheld meal.
