Best Chicken Shrimp And Beef Sates With Peanut Sauce Recipes

Shrimp Satay image

Provided by Robin Miller : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
Serve the shrimp with the warm peanut sauce on the side for dunking.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

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.