Diva Musing: Chicken Satay With Peanut Sauce…

Chicken Satay with Peanut Sauce;  Serves 4
Ingredients
  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons yellow curry powder
  • 1 teaspoon white sugar
  • 1 teaspoon fish sauce
  • 1/2 teaspoon granulated garlic
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 8 skewers
  • 2 tablespoons olive oil
  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon yellow curry powder
  • 1/2 cup chicken broth
  • 1/4 cup creamy peanut butter
  • 1 tablespoon white sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
Directions
  1. Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  2. Thread marinated chicken pieces onto skewers.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  4. Dipping Sauce: Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
Spring Rolls Thai
Ingredients
  • 1 Cup Peanut Sauce
  • 1 (1 1/2 Inch) Piece Fresh Ginger Root, Minced
  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Soy Sauce
  • 1 Pound Skinless, Roasted, Boneless Chicken Breast Halves – Cut Into 1 Inch Pieces
  • 1 Teaspoon Peanut Oil
  • 6 Ounces Fresh Snow Pea Pods
  • 1 Pkg Bean Thread Noodles Soaked To Soften
  • 4 Green Onion, Chopped
  • 1 Pound Watercress, Chopped
  • 1/4 Cup Chopped Fresh Cilantro
  • 1 Teaspoon Peanut Oil
  • 1 Teaspoon Soy Sauce
  • 12 Spring Roll Wrappers
  • 1/2 Cup Peanut Sauce For Dipping
Directions
  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
  2. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
  3. Toss the marinated chicken into the above mixture and toss.
  4. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 4 large teaspoonfuls of the mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Dipping Sauce:
  • 3/4 Cup Unsweetened Coconut Milk
  • 1 Tablespoon Yellow Curry Powder
  • 1/2 Cup Chicken Broth
  • 1/4 Cup Creamy Peanut Butter
  • 1 Tablespoon White Sugar
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Fish Sauce
Dipping Sauce: Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
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