Chicken Satay with Warm Peanut Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
An easy summer dinner from the barbecue grill with an Oriental flavor. Grilled gingery chicken breasts with a peanut sauce you can make as hot as you like, served with an Asian-inspired brown rice and a crisp Chinese Bean Salad to round out the menu. To serve, mound the rice in the middle of a platter, lay the skewered chicken on top and surround with the beans; Peanut Sauce on the side.
Grilled Chicken Satay with Peanut Sauce Time: 35 minutes
Fresh ginger adds a bit of heat and a lot of flavor to this chicken. You can substitute 1/4 tsp ground ginger if you don't have fresh; and add more if you like the heat. For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.
2 chicken breasts, boneless, skinless
2 tbs lemon juice
2 tbs soy sauce
1 tbs brown sugar
2 cloves garlic
1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
1 tsp chili powder
4 skewers
Cut chicken breast into long strips. Thread the meat the long way onto the skewers, (sort of pleating it). Mix the rest of the ingredients in a small bowl. Place chicken skewers into a baking dish and pour marinade over. Allow to marinade for 20 - 40 minutes. When ready, remove from marinade and grill over direct heat for 8 - 10 minutes. Can also be done under the broiler (grill) for same amount of time. Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil. Serve with Peanut Sauce on the side.
Warm Peanut Sauce Time: 10 minutes
1/3 cup chunky peanut butter creamy will do if that is what you have
2 tbs fresh snipped chives
1 tbs snipped fresh parsley
1 tsp chili powder
1 tsp sesame oil
1 tbs olive oil
2 tsp soy sauce
2 tsp lemon juice
1 tsp brown sugar
1/3 cup chicken stock
Heat oils in small saucepan. Add chives and chili powder and sauté briefly. Add remaining ingredients and bring to a boil, stirring well to combine. Remove from heat and cover to keep warm.
Sesame Brown Rice Time: 20 minutes or whatever your package says
Try to find a quick-cooking brown rice or adjust the time accordingly. I use 'Uncle Ben's' which is all I can get. It looks like brown Basmati and cooks in 15 min. You could substitute regular Basmati if you prefer.
I get the sesame seeds already toasted but if yours aren't just 'fry' them in a nonstick skillet, without anything added, (just naked seeds), for 4 - 5 minutes, until golden.
1/2 cup brown rice
1 cup water or chicken stock (or half each) or whatever your rice calls for
1 tsp sesame oil
2 tsp soy sauce
2 tsp toasted sesame seeds
Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done. Fluff and serve.
Crisp Green Beans with Soy Sauce Time: 15 minutes
I originally found this recipe using asparagus in a Chinese cook book but it works well for green beans, too, and is perfect this time of year.
5 - 6 oz (150gr) green beans
1 tsp olive oil
1 tsp sesame or walnut oil
2 tsp soy sauce
1 tbs fresh chives, snipped
Top and tail beans. Cut in 1 1/2" (3.25cm) lengths. Bring a medium saucepan half full of water to a boil over high heat. Add beans and blanch for 3 - 4 minutes, until crisp-tender. Drain beans and immediately submerge in an equal amount of very cold water. Drain again, spread out on paper towels and pat dry. Put into a serving bowl. In small bowl whisk together the oils and soy sauce. Pour over beans, sprinkle with chives and stir to combine. Serve.
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Cooking schedule: 35 minutes |
Snip all chives |
Cooking for Two? Or more?
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