Grilled Chicken Satay with warm Peanut Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Grilled Chicken Satay with Peanut Sauce Time: 35 minutes
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. If you want it hot you can add Asian Chili Sauce or Crushed Red Pepper to taste.
Sesame Brown Rice Time: 20 minutes or whatever your package says
2/3 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like
brown Basmati and cooks in 15 minutes.
1 1/3 cups water or chicken stock (or half each) or whatever your rice calls for
1 tsp sesame oil
1 tsp toasted sesame seeds
Cook rice according to package instructions stirring in the sesame oil and seeds when rice is almost done. Fluff and serve.
Warm Green Bean Salad Time: 20 minutes
green beans, 1/3 lb (200gr)
2 slices bacon
1 tbs Balsamic vinegar
1 tsp brown sugar
1 tsp Worcestershire sauce
1/4 tsp dry mustard
2 tbs snipped fresh chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put in a small saucepan, cover with water, put on medium heat and bring to a boil. Turn down to low and simmer until done, about 10 - 15 minutes. Drain beans and put into serving bowl, keep warm. Sauté bacon in a small skillet. When bacon is crisp remove and crumble, add to beans. Drain all but 1 tbs fat from pan. Add remaining ingredients to pan and heat through, stirring to loosen up the browned bits from the bacon. Pour over beans, toss gently to combine and serve.
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Cooking schedule: 35 minutes |
Add remaining ingredients and finish sauce |
Cooking for Two? Or more?
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