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Chicken Satay

 
One serving costs about $2.61 One serving costs about $2.61

$2.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:53%

Spoonacular Score: 53%

 

Chicken Satay might be just the main course you are searching for. For $2.44 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 719 calories, 29g of protein, and 62g of fat each. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have chicken thigh meat, salt, ready made satay sauce, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Try Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt), Chicken satay, and Chicken Satay for similar recipes.

Ingredients

Servings:
1.1 lb
1.1 lb chicken meat
chicken meat
1 tsp
1 tsp chilli powder
chilli powder
0.75 cup
0.75 cup coconut cream
coconut cream
6 Tbsps
6 Tbsps coconut cream
coconut cream
1 Tbsp
1 Tbsp crunchy peanut butter
crunchy peanut butter
1 Tbsp
1 Tbsp ground coriander
ground coriander
1.5 Tbsps
1.5 Tbsps ground cumin
ground cumin
0.5 cup
0.5 cup groundnut
groundnut
6 Tbsps
6 Tbsps peanut satay sauce
peanut satay sauce
1 tsp
1 tsp salt
salt
2 tsps
2 tsps dark soy sauce
dark soy sauce
1 tsp
1 tsp sugar
sugar
2 tsps
2 tsps sugar
sugar
2 tsps
2 tsps turmeric powder
turmeric powder
0.25 cup
0.25 cup vegetable oil
vegetable oil
0.25 cup
0.25 cup water
water
1.1 lb chicken meat
1.1 lb
chicken meat
1 tsp chilli powder
1 tsp
chilli powder
0.75 cup coconut cream
0.75 cup
coconut cream
6 Tbsps coconut cream
6 Tbsps
coconut cream
1 Tbsp crunchy peanut butter
1 Tbsp
crunchy peanut butter
1 Tbsp ground coriander
1 Tbsp
ground coriander
1.5 Tbsps ground cumin
1.5 Tbsps
ground cumin
0.5 cup groundnut
0.5 cup
groundnut
6 Tbsps peanut satay sauce
6 Tbsps
peanut satay sauce
1 tsp salt
1 tsp
salt
2 tsps dark soy sauce
2 tsps
dark soy sauce
1 tsp sugar
1 tsp
sugar
2 tsps sugar
2 tsps
sugar
2 tsps turmeric powder
2 tsps
turmeric powder
0.25 cup vegetable oil
0.25 cup
vegetable oil
0.25 cup water
0.25 cup
water
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Equipment

baking sheet
baking sheet
microwave
microwave
skewers
skewers
grill
grill
bowl
bowl
oven
oven
baking sheet
baking sheet
microwave
microwave
skewers
skewers
grill
grill
bowl
bowl
oven
oven
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Instructions

  1. Soak 20 bamboo skewers for at least 2 hours in a glass of water. This is to prevent the sticks from burning and breaking when placed under the grill or over the coals.
  2. Add the ground coriander, ground cumin, turmeric powder, chilli powder, salt, saugar, coconut cream and vegetable oil in a large bowl. Mix well.
  3. Cut the chicken into long thin strips.
  4. Marinate the chicken in the sauce. Ensure the chicken are well coated.
  5. Tightly seal the bowl with cling wrap and place in the fridge. Leave to marinade for at least 4 hours. The longer, the better.
  6. In the meantime, prepare the sauce.
  7. Look for a reputable brand of satay sauce. I always use Lee Kum Kee.
  8. Add about 6 tablespoons of the satay sauce into a bowl.
  9. The rest of these steps are to be done, subject to taste. I like to taste as I add the other condiments.
  10. Add the crunchy peanut butter, coconut cream and water. If the sauce is too thick, thin it down with a little more water.
  11. Add the dark soy sauce, sugar and ground peanuts
  12. Seal the bowl with cling wrap and set aside until ready to serve. Before serving, warm the satay sauce in the microwave oven, covered slightly, for approximately 1.5 to 2mins.
  13. When you are ready to grill the chicken, start forming satays by piercing the chicken through the bamboo skewers. I find it alot easier to pierce the meat into the sticks when they are long strips and I pierce through in an undulating manner. Set aside until ready to use.
  14. Preheat your oven to 200 deg Celsius at GRILL. Place your oven shelf higher and closer to the top too.
  15. Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.
  16. Place the tray of satay under the grill. And grill for 10 to 20 mins. It really depends on how thick your chicken sticks are.
  17. Remove the tray from the oven when one side of the satay is a golden brown (not dark brown!). Turn over the satay to the other side. And continue to grill till it has a nice dark golden brown. I like it a little burnt.
  18. Serve warm with satay sauce and sliced cucumber.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.54
Ingredient
500 grams chicken meat
1 teaspoon chilli powder
¾ cups coconut cream
6 tablespoons coconut cream
1 tablespoon ground coriander
1.5 tablespoons ground cumin
½ cups groundnut
6 tablespoons peanut satay sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
2 teaspoons turmeric powder
Price
$3.32
$0.09
$2.25
$1.12
$0.31
$0.59
$0.50
$1.67
$0.08
$0.01
$0.21
$10.16
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Nutritional Information

Quickview
684k Calories
32g Protein
55g Total Fat
18g Carbs
14% Health Score
Limit These
Calories
684k
34%

Fat
55g
85%

  Saturated Fat
27g
173%

Carbohydrates
18g
6%

  Sugar
7g
8%

Cholesterol
93mg
31%

Sodium
1169mg
51%

Get Enough Of These
Protein
32g
66%

Manganese
1mg
79%

Vitamin B3
12mg
62%

Phosphorus
361mg
36%

Iron
5mg
31%

Vitamin B6
0.58mg
29%

Selenium
19µg
29%

Copper
0.53mg
26%

Magnesium
94mg
24%

Potassium
689mg
20%

Zinc
2mg
19%

Fiber
4g
18%

Folate
68µg
17%

Vitamin B5
1mg
17%

Vitamin B1
0.24mg
16%

Vitamin B2
0.2mg
12%

Calcium
75mg
8%

Vitamin A
351IU
7%

Vitamin B12
0.39µg
6%

Vitamin C
4mg
6%

Vitamin E
0.67mg
4%

Vitamin K
2µg
3%

Vitamin D
0.25µg
2%

covered percent of daily need

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