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Menu Plan for Summer I: Week 9, Tuesday

Chicken Satay with warm Peanut Sauce
Sesame Brown Rice
Crisp Green Beans with Soy Sauce

Cooking time: 35 minutes for menu      Cooking schedule: see below for 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

Total time: 35 minutes
   Fresh ginger adds a bit of heat and a lot of flavor to this chicken.  You can substitute 1/2 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.

Grilled Chicken Satay with Peanut Sauce Ingredients:

 Instructions:

Sesame Brown Rice

Total time: 20 minutes    or whatever your package says  
    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.

Sesame Brown Rice Ingredients:

 Instructions:

Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.

Crisp Green Beans with Soy Sauce

Total 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.

Crisp Green Beans with Soy Sauce Ingredients:

 Instructions:

Old-Fashioned Cucumber Salad

If there's any left.....

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), medium bowl
(used 2x), small saucepan with lid, small saucepan,
medium saucepan, dish for marinating, skewers,
barbecue grill and grill pan or large skillet

Soak skewers in warm water
Make marinade for chicken
Slice chicken, thread onto skewers
Pour marinade over chicken, turning to coat
Put water on high heat for beans
Start to cook rice
Top and tail beans, cut
Fill medium bowl with very cold water for beans
Blanch beans

Whisk oils, soy sauce for beans
Drain beans, plunge into cold water, drain again
Spread on paper towels to dry
Turn on/light barbecue grill if using
Snip all chives
Make dressing, add to beans, stir well, add chives
Sauté chili powder, chives for peanut sauce
Add remaining ingredients for sauce, heat to boiling
Cover sauce, remove from heat
Start to cook chicken
Check rice, if close stir in soy, sesame oil, seeds
Turn chicken
Fluff rice, put onto platter
Arrange beans around rice
Remove chicken, lay on rice
Serve all, Peanut Sauce on the side