Grocery shopping is one of my least favorite things. After unpacking and putting away everything, I just want to order a pizza.
Today was one of those what-are-we-going-to-eat-we-have-to-go-food-shopping days. It doesn’t help that I keep putting it off until it’s almost dinner time. Then it’s a mad rush with my mom and me tag teaming. Somehow we manage to get everything on the table by a reasonable hour. Usually.
While Mom was waiting for me and I was procrastinating, she made the marinade and peanut dipping sauce. Fortunately all the ingredients are staples at our house, except for the lemongrass, which we just happened to have in the freezer. (Though I’m not sure how potent it was, so I’m pretty certain it didn’t add much). We finally made it to the grocery store, picked up the chicken breasts among other things, and made a mad dash home. While I unpacked, my mom put on the rice, sliced the chicken, and plopped it into the marinade.
We threw together some sliced carrots with a bag of snow peas in a saute and skewered the chicken. It was grilled in no time, and we had dinner on the table. Mission accomplished. If we can do it, you can too.
THAI CHICKEN SATAY WITH PEANUT DIPPING SAUCE: the Recipe
This quick cooking chicken would make a great party finger food. Make ahead and throw them on the grill at the last minute. Something different from the usual hamburger, but just as quick. Make extra sauce. It’s great on rice and veggies, too.
WHAT YOU NEED
2-3 lbs boneless skinless chicken breasts
4 cloves garlic, minced
1-2 lemongrass stalks (optional)
1/3 c coconut milk, canned
1/4 c lime juice
2 T honey
2 T fish sauce
2 T unrefined coconut oil (unrefined has the coconut flavor)
1 Tablespoon tamari
1 t chili paste
2 garlic cloves, minced
1 green onion/scallion, minced
1 T chopped fresh cilantro
3 T creamy peanut butter
1/4 c coconut milk, canned
1 T lime juice
1 T honey
2 t fish sauce
1 t chili paste (or to taste)
WHAT TO DO
Prepare skewers and chicken
Soak bamboo skewers in water for at least 30 minutes.
Cut chicken breast into long strips (about 1″ wide) and place in a non-reactive dish (I used a glass baking dish).
Marinate the chicken
Whisk together ingredients for the marinade. Pour marinade over the chicken, marinate for at least 30 minutes. Cover and refrigerate if you plan on marinating longer. (Can be marinated overnight).
Make the peanut sauce
Use a food processor to mince garlic, scallion, and cilantro. Add remaining ingredients for peanut sauce and blend). If necessary, thin sauce with coconut milk or water until it reaches a pourable consistency.
Skewer the chicken
Skewer chicken and grill on medium high. Remove chicken from grill just as soon as it’s cooked (about 4 minutes each side, depending on the size of your strips) so it will be tender and juicy.
Serve with rice and great big dollops of sauce on everything. This sauce is to die for.
The original recipe is on Simply Scratch. She has lots of great pictures (I just took mine at the last minute, right before digging in) and a recipe for ginger coconut rice. (We cooked up a Lundberg brown, red, & wild rice blend, with water and whatever coconut milk was left in the can). Just a little coconut milk makes rice amazing.
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