Well, a lot has changed in the last two weeks.
My daily steps on my Apple watch are now 1/8th of what they used to be, my apartment has never been cleaner, my fridge has never been emptier, and I just found out I'm allergic to latex gloves. What has remained constant is my love of cooking. However, I have switched from concocting elaborate meals to basically just baking all day. So far my supply of flour and yeast is OK. So you are probably wondering, "Hey Jen...why aren't you sharing one of your baking recipes? These pictures look elaborate." Well I'm hear to tell you that this recipe for chicken satay is super easy, and you likely have all the ingredients in your pantry to make the most delicious peanut sauce on earth. Fresh cilantro may not be in your pantry but I was able to grab some on my most recent grocery trip. If you're not stocking up on cilantro...what are you doing?
Pretty much all foods should come with sauces and today's peanut sauce does not disappoint. Does anything with peanut butter disappoint? Now to make this chicken you can either grill or bake your skewers. I actually whipped out a grill pan I got two Christmas' ago and have never used. It worked out great! This chicken is so good and flavorful. You can eat it on its own or whip up some cilantro lime rice, you know...with all the extra cilantro you have.
Ingredients:
4 skinless, boneless chicken breasts (diced into 1 inch chunks)
1/4 cup coconut milk
2 tbsp low sodium soy sauce
1 tsp dried ginger (2 tsp if you have fresh grated)
3 cloves garlic minced
2 tsp curry powder
1 tsp turmeric
2 tbsp fresh cilantro
Peanut Sauce
1/4 cup peanut butter
1 tbsp low sodium soy sauce
2 tsp rice wine vinegar
1 tsp brown sugar
1 lime, juiced
2 tsp chili garlic sauce (or less to taste)
1/2 tsp ginger (1 tsp fresh grated)
1/2 tsp salt
1 tsp ground pepper
In a medium bowl mix together coconut milk, soy sauce, ginger, garlic, turmeric, and curry powder. Add diced chicken into a large ziplock bag and pour marinade over. Mix so that the marinade evenly covers the chicken. Place in the fridge to sit for two hours or overnight. Meanwhile whisk all the ingredients for the peanut sauce together and set aside. When chicken is ready, thread onto skewers. Preheat a grill to medium high heat. Cook, turning occasionally, until the chicken is fully cooked through. About 7 - 8 minutes on each side. Serve with fresh cilantro, extra limes, and peanut sauce.
4 skinless, boneless chicken breasts (diced into 1 inch chunks)
1/4 cup coconut milk
2 tbsp low sodium soy sauce
1 tsp dried ginger (2 tsp if you have fresh grated)
3 cloves garlic minced
2 tsp curry powder
1 tsp turmeric
2 tbsp fresh cilantro
Peanut Sauce
1/4 cup peanut butter
1 tbsp low sodium soy sauce
2 tsp rice wine vinegar
1 tsp brown sugar
1 lime, juiced
2 tsp chili garlic sauce (or less to taste)
1/2 tsp ginger (1 tsp fresh grated)
1/2 tsp salt
1 tsp ground pepper
In a medium bowl mix together coconut milk, soy sauce, ginger, garlic, turmeric, and curry powder. Add diced chicken into a large ziplock bag and pour marinade over. Mix so that the marinade evenly covers the chicken. Place in the fridge to sit for two hours or overnight. Meanwhile whisk all the ingredients for the peanut sauce together and set aside. When chicken is ready, thread onto skewers. Preheat a grill to medium high heat. Cook, turning occasionally, until the chicken is fully cooked through. About 7 - 8 minutes on each side. Serve with fresh cilantro, extra limes, and peanut sauce.
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