Hey everyone, 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Thai pineapple chicken satay is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Thai pineapple chicken satay is something that I’ve loved my whole life. They’re fine 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 recipe, we must first prepare a few components. You can have thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai pineapple chicken satay:
- Take 4 tbsp crunchy peanut butter
- Prepare 4 tbsp light soy sauce
- Take 2 tbsp brown sugar
- Take 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Get 2 tsp Sriracha sauce
- Make ready 1 tin coconut milk
- Take 100 g tinned pineapple
- Prepare 240 g jasmine rice
- Prepare 1 packer tenderstem broccoli
- Prepare 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. The closest to my favorite satay served at my Thai restaurant.
Steps 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.
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. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Online ordering menu for Pineapple Thai Cuisine (Chestnut Hill).
So that’s going to wrap this up for this special food thai pineapple chicken satay recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
