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Sesame Chicken Satay Recipe

Sesame Chicken Satay

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on January 05, 2006

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    I wanted to make this for a party and decided to try it beforehand. Thank goodness I did because I would have been embarrassed to serve this to my guests. I couldn't even eat it. The sauce had bad flavor and texture. I really enjoy watching Dan and Steve so I hope this recipe is not representative of their cooking style.

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  • on January 04, 2006

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    I'm puzzled by the complaints re this recipe? At any rate, it's very good, not difficult. We used regular chicken breasts as opposed to tenders cince I had no skewers on hand.

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  • on December 31, 2005

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    I think there must be some typos or ommissions in the recipe as it appears online. The list of ingredients lists items that aren't mentioned in the text of the recipe (vegetable oil, scallions, etc.

    Additionally, it would be helpful if the amount of chicken was expressed in weight (1 lb, 2lbs rather than simply the number of peices.

    Lastly, there seems to be some contradiction between what was aired and what's listed online.... I thought it was 325 degrees for 40 minutes on TV, but the recipe says 350 for 30 minutes..... , I believe Dan & Steve used parchment paper.... this is not mentioned online.

    I'd be willing to retry the recipe once the instructions are tidied up a bit.... but as is, it just doens't work.

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  • on December 30, 2005

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    not so good

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  • on December 26, 2005

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    These were delicious and easy to prepare. I didn't bother to halve the chicken tenders, nor did I put them on skewers, and that didn't matter.

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  • on December 12, 2005

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    This is a wonderful recipe. For my taste, I cut back on the rice wine vinegar. Come on, food network, this is a HOT show! Please consider re-showing it again between 7pm - 10pm Pacific time so I & other fans may watch it after work. Dan & Steve, your show & recipes are awesome!

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  • on November 27, 2005

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    Sauce is too acidic and missing some flavor.

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  • on November 19, 2005

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    I saw them make this on TV but didn't - you know - pay attention. Can't figure out the use of the scallions and cilantro. The recipe doesn't say if it is added into the sauce. They can't all be used for garnish. Can someone help?

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  • on November 18, 2005

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    Not sure if it was because the chicken was cold, but the overall texture of the chicken dish was weird. It was sort of slimy and creamy... with a salty taste. The dipping sauce was way too powerful and again offered a weird cold texture with the sauce. I felt like I was eating leftovers. Defiantly would not go back for seconds!

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  • on November 12, 2005

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    Great recipe Dan&Steve!!! I used the chicken as a main dish instead of an appetizer by not putting the chicken strips on the skewers and served it with a recipe for fried rice that I put together with some leftover brown rice I had in the fridge, frozen peas and corn, a few shakes of soy sauce, a few shakes of teriyaki marinate, and about two tablespoons of the reserved sauce that was set aside for dipping the chicken in. To make the fried rice just heat the cold brown rice (the nutty favor of the brown rice really adds great favor to the dish?I use the 10 minute boil in a bag kind in a little oil for a few minutes letting the rice get a little browner, add in the frozen peas and corn and cover so that the veggies can thaw, when the veggies are ready just add the three sauces, stir and serve. Both the chicken and the rice were BIG hits with my family.

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