Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai pineapple chicken satay. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Thai pineapple chicken satay is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Thai pineapple chicken satay is something which I have loved my entire life. They’re nice and they look wonderful.
There is Satay Chicken and then there is Pineapple Peanut Satay Chicken! AKA the best Satay Chicken ever! This Pineapple Peanut Satay Chicken recipe is an explosion of flavor in ever bite created by one sauce that doubles as the marinade (no double work!) This Satay Chicken can be grilled or oven broiled so you can love this explosion of flavor all year round!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai pineapple chicken satay:
- Take 4 tbsp crunchy peanut butter
- Take 4 tbsp light soy sauce
- Get 2 tbsp brown sugar
- Prepare 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Make ready 2 tsp Sriracha sauce
- Make ready 1 tin coconut milk
- Prepare 100 g tinned pineapple
- Get 240 g jasmine rice
- Prepare 1 packer tenderstem broccoli
- Make ready 3-4 skinless, boneless chicken breast strips
This is gonna smell and look delicious. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Remove from heat and stir in peanut butter. Push the chicken and pineapple on to the skewers, alternating them, and put on to a foil-lined baking tray.
Instructions to make Thai pineapple chicken satay:
- In a mixing bowl, combine half of the following: peanut butter, soy sauce, brown sugar, curry powder, turmeric, and srirarcha. Add 1 cup of coconut milk and stir. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate for at least 1 hour.
- Preheat the oven to 180 degrees.
- Lay the chicken strips on a baking tray and cook for 20 minutes or until cooked through. Turn half way and brush on any leftover marinade.
- Satay sauce: combine the remaining ingredients (except the pineapple) in a saucepan and simmer gently, stirring constantly for 10 minutes or until it thickens slightly. Add the pineapple and heat through.
- Boil jasmine rice for 10 minutes or according to instructions on the packet.
- Steam tenderstem broccoli for 7 minutes.
- Serve.
The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time. There's satay, and then there's real satay.
So that’s going to wrap this up for this special food thai pineapple chicken satay recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
