Last night, G and I collaborated on creating Satay Chicken with Peanut Sauce. Let's just say . . . great googilie moogilie, it was good.
We started with a Pork Satay and Peanut Sauce recipe from Food Lover's Asian - a great little cookbook that Sister and B gave to G for Christmas. We modified a bit to suit our taste and prepared it with . . . chicken. We devoured it with brown rice that was cooked with a bit of coconut milk, chicken broth and Thai red curry paste along with broccoli steamed in chicken broth with slivered garlic. Are you drooling yet? It was all I could to not to have thirds!!
1 lb chicken breasts or thighs - cut into 3/4" strips
4 minced garlic cloves (the recipe called for 2)
1 tbsp minced fresh chili pepper of your choice - we used a jalapeno
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp soy sauce
1/2 c coconut milk
2 tbsp oil
Salt & pepper
Cut the chicken into 3/4 inch strips. (I pounded them flat with the side of my chef's knife for more even cooking - see photo below.)
Mix the remaining ingredients to make marinate, mix well with chicken strips and marinate for 1 hour - or up to 24 hours.
Meanwhile - prepare your sauce
2 tbsp oil
4 minced garlic cloves (the recipe called for minced shallot but we're BIG garlic fans so we switched it up)
1 c peanut butter
1 heaping Tbsp Thai Red Curry paste
1 lime - 1 Tbsp zest and juice
Pinch of sugar - or splash of mirin (sweet Japanese cooking wine)
1/4 c coconut milk
1/4 c chicken broth
Heat oil in pan over medium heat. Cook garlic until translucent and beginning to brown. Stir in peanut butter, curry paste, lime zest and juice and sugar / mirin. The mixture will be very thick at this point. Stir in enough coconut milk and chicken broth to produce a creamy sauce. This will thicken as it sits so be prepared to thin with more chicken broth or coconut milk - to taste.
Back to the chicken . . .
Remove from the marinade and either thread on water soaked skewers. Grill or broil briefly on each side until cooked through - turning frequently. (I didn't have skewers so I broiled on a foil covered pan. Still delicious!!)
Serve with peanut sauce.
2 notes - (1) We didn't do the peanut sauce in the same order as the recipe but it was still delish and (2) you can use pressed tofu in place of the chicken or pork and skewer then grill or broil as directed. Also delish!
|Flattened chicken strips|
|Mincing garlic for marinade and peanut sauce|
|Ingredients for peanut sauce - the wine in the juice glass went into the chef rather than the sauce|
|Adding garlic for peanut sauce|
|Peanut butter lusciousness|
|Coconut milk going in|
|Chicken broth going in|
|Lime zest going in|
|Lime juice . . . yep . . . going in|
|Stirring . . .|
|Too thick . . . adding more chicken stock|
|Mmmmmmm . . .|
|Broiled and delicious - pieces on the left have garlic and peppers from the marinade while pieces on the right . . . don't|
|Broccoli steamed with slivered garlic|
|It was delish!!|
Peace out, ya'll!