Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, thai pineapple chicken satay. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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! You might have noticed I have a thing. This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser.
Thai pineapple chicken satay is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Thai pineapple chicken satay is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. 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
- Make ready 4 tbsp light soy sauce
- Make ready 2 tbsp brown sugar
- Get 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Get 2 tsp Sriracha sauce
- Prepare 1 tin coconut milk
- Get 100 g tinned pineapple
- Make ready 240 g jasmine rice
- Take 1 packer tenderstem broccoli
- Prepare 3-4 skinless, boneless chicken breast strips
Lightly coat pineapple slices with cooking spray or brush with oil. 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!) I have finally nailed the perfect chicken satay recipe! Come try our authentic Thai cuisine here at Pineapple Thai Cuisine in Chestnut Hill! Our menu features Chicken Satay, Papaya Salad, Tom Kha Gai, and Pad Thai!
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.
Find us near Hammond Pond on Boylston Street! This is "Thai Pineapple Peanut Chicken Satay" by Visual Arcade Creative on Vimeo, the home for high quality videos and the people who love them. There's satay, and then there's authentic Thai beef or chicken satay. Prepare to be blown away by the succulent taste of this recipe. Strips of chicken or beef are marinated in a special Thai paste—unless you go with the vegetarian version—then skewered and grilled or broiled in the oven.
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