Chicken Satay

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Prep Time: 2 hours
Cook Time: 45 minutes
Servings: 2
Calories: 719kcal

Ingredients

Broth

  • 4 oz Shrimp
  • 3 cloves Garlic
  • 2 Thai chilies
  • 2 stalks Lemongrass
  • 3 in. piece Fresh ginger cut into 4 slices
  • 3 cups Chicken broth

Soup Add-Ins

  • 1/2 White onion cut into wedges about 1 cm thick
  • 4 oz Oyster mushrooms
  • 1 Roma tomato cut into wedges
  • 1 tsp Sugar
  • 3 TBSP Fish sauce
  • 1/3 cup Evaporated milk
  • 1 tsp Chili garlic sauce optional
  • 3 TBSP Lime juice

Chicken Satay

  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 tsp Ground turmeric
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce
  • 8 oz Chicken breast boneless skinless sliced into strips about 3/4 inch thick
  • 1 TBSP Canola oil

Peanut Sauce

  • 1 TBSP Peanut butter
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Lime juice
  • 1/4 tsp Brown sugar
  • 1 tsp Chinese chili oil
  • 1/2 tsp Fresh ginger grated

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation Crab Meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Sweet chili sauce

Almond Milk

  • 2 tsp Honey
  • 1/2 tsp Ground cinnamon
  • 16 oz Almond milk cold
US Customary - Metric

Instructions

  • Season the shrimp with salt and pepper.
  • Use a meat mallet or similar to bash the garlic, chilli, and lemongrass so they burst open to release flavour. Add into the pot.
  • Add ginger and broth. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Add onions and mushrooms, simmer for 3 minutes. Add tomatoes, simmer for 1 minute. Add shrimp, simmer to an internal temp of 120°F (49°C).
  • Marinate the Chicken: In a medium bowl, combine soy sauce, turmeric, garlic, ginger, brown sugar, and fish sauce. Add in the chicken and marinate for 30 minutes or overnight if desired
  • Stir in sugar, fish sauce, evaporated milk, and Thai chili paste to the broth. Simmer for 1 minute.
  • Add lime juice, then taste. Adjust sugar, salt (fish sauce), and sour (lime) to your taste.
  • Ladle into bowls and serve with fresh coriander and fresh chilli.
  • Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili oil, and ginger in a small bowl. Whisk in 2 - 3 tablespoons of water until desired consistency is reached; set aside.
  • Cook the Chicken: Drain the chicken from the marinade, discarding the marinade.
  • Preheat a grill or grill pan on medium-high heat. Thread chicken onto skewers. Brush with canola oil. Grill, turning occasionally until the chicken is completely cooked through, reaching an internal temperature of 160°F (71°C) using a thermometer, about 8 - 10 minutes.
  • Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
  • Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels. Serve with duck sauce if desired.
  • For Almond Milk: Stir the honey and cinnamon into the almond milk until fully combined.
  • Serve chicken satay with peanut sauce, shrimp tom yum soup, crab rangoon, and almond milk with cinnamon and honey.

Nutrition

Calories: 719kcal | Carbohydrates: 68g | Protein: 45g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 5693mg | Potassium: 1456mg | Fiber: 5g | Sugar: 39g | Vitamin A: 839IU | Vitamin C: 19mg | Calcium: 509mg | Iron: 5mg

Chicken Satay

No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 45 minutes
Servings 2
Calories 719 kcal

Ingredients
 
 

Broth

  • 4 oz Shrimp
  • 3 cloves Garlic
  • 2 Thai chilies
  • 2 stalks Lemongrass
  • 3 in. piece Fresh ginger cut into 4 slices
  • 3 cups Chicken broth

Soup Add-Ins

  • 1/2 White onion cut into wedges about 1 cm thick
  • 4 oz Oyster mushrooms
  • 1 Roma tomato cut into wedges
  • 1 tsp Sugar
  • 3 TBSP Fish sauce
  • 1/3 cup Evaporated milk
  • 1 tsp Chili garlic sauce optional
  • 3 TBSP Lime juice

Chicken Satay

  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 tsp Ground turmeric
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce
  • 8 oz Chicken breast boneless skinless sliced into strips about 3/4 inch thick
  • 1 TBSP Canola oil

Peanut Sauce

  • 1 TBSP Peanut butter
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Lime juice
  • 1/4 tsp Brown sugar
  • 1 tsp Chinese chili oil
  • 1/2 tsp Fresh ginger grated

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation Crab Meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Sweet chili sauce

Almond Milk

  • 2 tsp Honey
  • 1/2 tsp Ground cinnamon
  • 16 oz Almond milk cold

Instructions
 

  • Season the shrimp with salt and pepper.
  • Use a meat mallet or similar to bash the garlic, chilli, and lemongrass so they burst open to release flavour. Add into the pot.
  • Add ginger and broth. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Add onions and mushrooms, simmer for 3 minutes. Add tomatoes, simmer for 1 minute. Add shrimp, simmer to an internal temp of 120°F (49°C).
  • Marinate the Chicken: In a medium bowl, combine soy sauce, turmeric, garlic, ginger, brown sugar, and fish sauce. Add in the chicken and marinate for 30 minutes or overnight if desired
  • Stir in sugar, fish sauce, evaporated milk, and Thai chili paste to the broth. Simmer for 1 minute.
  • Add lime juice, then taste. Adjust sugar, salt (fish sauce), and sour (lime) to your taste.
  • Ladle into bowls and serve with fresh coriander and fresh chilli.
  • Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili oil, and ginger in a small bowl. Whisk in 2 - 3 tablespoons of water until desired consistency is reached; set aside.
  • Cook the Chicken: Drain the chicken from the marinade, discarding the marinade.
  • Preheat a grill or grill pan on medium-high heat. Thread chicken onto skewers. Brush with canola oil. Grill, turning occasionally until the chicken is completely cooked through, reaching an internal temperature of 160°F (71°C) using a thermometer, about 8 - 10 minutes.
  • Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
  • Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels. Serve with duck sauce if desired.
  • For Almond Milk: Stir the honey and cinnamon into the almond milk until fully combined.
  • Serve chicken satay with peanut sauce, shrimp tom yum soup, crab rangoon, and almond milk with cinnamon and honey.

Nutrition

Calories: 719kcalCarbohydrates: 68gProtein: 45gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 123mgSodium: 5693mgPotassium: 1456mgFiber: 5gSugar: 39gVitamin A: 839IUVitamin C: 19mgCalcium: 509mgIron: 5mg
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