Chicken-Veggie Skewers with Peanut Sauce

 

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Grilled Chicken Skewers with Peanut Butter Dipping Sauce

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Chicken Veggie Kabobs

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Sesame Seed Chicken Skewers with Peanut Sauce

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Asian Style Chicken Skewers with Peanut Sauce

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Thread chicken, zucchini, mushrooms and tomatoes evenly on skewers. Brush with oil and sprinkle with salt and pepper. Preheat broiler. Place skewers on a foil-lined baking sheet.

Broil 10–12 minutes, turning once, until chicken is done and vegetables are tender. Serve with peanut sauce. How to cook Thai Chicken and Veggie Skewers With Peanut Sauce. Make the Thai seasoning. In a small bowl, add the paprika, turmeric, coriander, mustard, ginger, cumin, black pepper, white pepper and cayenne.

Stir to combine. Cut chicken into 2”. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer.

Serve hot, garnished with cilantro and. Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes. Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl.

Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside. Heat the grill to medium-high and oil the grate. Brush the grill with oil.

Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle. Marinate the chicken as directed, soak the skewers, and prepare the peanut sauce. When you’re ready to cook the chicken, lay the threaded chicken skewers on a rimmed baking sheet.

Broil the skewers for 5 to 6 minutes, until the chicken is golden on the outside and cooked through. Chicken Satay Storage Tips. Grill the chicken: Heat the grill (or a grill pan over medium high heat on the stove).

Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken). Serve the hot chicken skewers with the peanut dipping sauce. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce. Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes. Skewer the marinated chicken with bamboo skewers.

Grill/broil until cooked and slightly charred, baste with marinating sauce as needed. Serve the satay with peanut sauce and accompaniments. Notes.

In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of sauce. Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers.

Grill, uncovered, over medium-hot heat for 2 minutes; turn and brush with peanut butter sauce.

List of related literature:

2 In a medium mixing bowl or glass measuring cup, combine the peanut and sesame oils, orange peel, soy sauce, garlic, scallions, ginger, and 2 teaspoons of the peppercorns.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Combine the orange zest and juice, lemon zest, chipotles, and olive oil in a baking dish or plastic container that will hold the skewers.

“Fish Without a Doubt: The Cook's Essential Companion” by Rick Moonen, Roy Finamore
from Fish Without a Doubt: The Cook’s Essential Companion
by Rick Moonen, Roy Finamore
Houghton Mifflin Company, 2008

Combine ¼ cup minced shallot or scallion, 3 tablespoons lemon juice, 2 tablespoons canola oil, 2 tablespoons minced fresh thyme, 2 tablespoons minced fresh parsley, and 2 tablespoons soy sauce in bowl; season with pepper to taste, and transfer to zipper-lock bag.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Meanwhile, mix the tamari or soy sauce, rice vinegar, and sesame oil in a large bowl or plastic container.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

WHY THIS RECIPE WORKS: These easy-to-make lettuce wraps are filled with sautéed ground chicken, bell pepper, and water chestnuts seasoned with a hefty dose of fresh garlic and ginger and finished with an aromatic Asian sauce.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Toss shredded squash with 2 thinly sliced scallions, 1 tablespoon soy sauce, 2½ teaspoons vegetable oil, 1 teaspoon rice vinegar, ½ teaspoon toasted sesame oil, and ½ teaspoon toasted sesame seeds before serving.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

You can make veggie skewers with anything such as mushrooms, onions, peppers, zucchini, and more.

“You Don't Have To Be a Treehugger To Be a Vegan” by Dan Vishny
from You Don’t Have To Be a Treehugger To Be a Vegan
by Dan Vishny
Dan Vishny, 2005

These skewers are amazing paired with Ginger Lime Slaw (here).

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Stir in the peanut sauce, season with salt and pepper to taste, and garnish with the peanuts and the remaining 1 tablespoon of scallions.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

Sprinkle skewers with 2 tablespoons minced fresh cilantro and serve with peanut sauce.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • Looks yummy! I think the leftovers would be stellar in a rice wrap with some lettuce/cabbage/shredded carrots, radishes-whatever you have in your frig. I agree that you need to balance the flavors, but I think each individual can put a little less sugar to their liking.

  • What do you do with the skin, you boil it, Strain it, chill it they you got something called Schmaltz. You could fry potatoes with it, you can season biscuits with it and you could make garlic bread with it it’s really good it has flavor.

  • What do you do with the skin, you boil it, Strain it, chill it they you got something called Schmaltz. It is excellent to fry with season biscuits with make garlic bread with. Give it a try

  • Love your channel, Flo! Do you do cooking with a claypot? Specifically I am wanting to see video for a Chinese chicken, shiitake mushroom, and sausage rice cooked in a claypot on an electric coil stove. Other claypot recipes are welcomed also as I just bought one for the first time.

  • I love your chanel Ms. Carina Stewart �� all your video recipes are incredible and I would love to try them out and serve it to my kids… Keep it up and sending love from one of your fan in the Philippines…xoxo����

  • That chicken is looking great and must be so delicious as well. I hope you all had a nice weekend and all is fine there and you all have another Blessed week.

  • We always buy the bone in, skin on chicken thighs. I get to spend however long playing with my Deba knife deboning them all before they get vacuum packed and frozen. So much cheaper.
    You should render all that fat and make Schmaltz. Really good for some recipes.

  • Please do make a video for Chicken Sate and explain to the audience the difference between Skewered Chicken and Chicken Sate. Thank you.