Best Singapore Satay Sandwiches Recipes

SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
• Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
• In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
• When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
• These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6" below the heating element.
• I placed a little piece of foil over the center of the skewers.
• Cook until the chicken is ready (about 4 mins. each side.) Serve with Peanut Sauce and watch it disappear!

SIMPLE SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Slice chicken breasts lengthwise into long narrow strips.
• Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
• Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
• Soak bamboo skewers in water for 2-3 hours or more.
• Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
• Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.

SINGAPORE SATAY

Steps:

• In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.