Monday, July 5, 2010

More Cooking Goodness - Chicken Satay w/Peanut Sauce & a Green Bean & Cucumber Sweet Chili Sauce Salad

So, as most people know I'm a foodie...I love food especially when I can replicate dishes that are some of my faves. Today is one of those recipes. I LOVE Chicken Satay...and until today, I never realized how easy it was to make. So...I'm putting two recipes up today:

Chicken Satay with Peanut Sauce

Green Bean & Cucumber Salad with Sweet Chili Sauce

Chicken Satay with Peanut Sauce


8 chicken breasts
1 onion roughly chopped
4 cloves of garlic finely chopped
1/4 tspn crushed red pepper seeds
1 tspn ground cumin
1/4 tspn salt
1 tblspn soy sauce
1/4 cup oil
1 tbspn soft brown sugar
cucumber slices

Peanut Sauce Ingredients:

1/2 cup crunchy peanut butter
1 1/2 cups coconut milk
1/2 cup water
2 tbspns sweet chili sauce
1 tbspn soy sauce
2 tspns lemon juice

1. Combine onions, garlic, red pepper seeds, cumin, salt, soy sauce, oil & brown sugar in a bowl and mix thoroughly.
2. In a bowl or plastic bag combine the marinade and chicken and let sit for 2 hours.
3. On a skillet or in a pan, heat the chicken thoroughly.
4. After the chicken is browned on both sides, remove from heat and cut into strips.
5. Any chicken that is still undercooked (inspect each strip for pink areas) should be returned to the skillet or pan to finish cooking.

Peanut Sauce:
1. Combine peanut butter, coconut milk, water, chili sauce, soy sauce and lemon juice in a pan.
2. Mix thoroughly and place over a low to medium heat.
3. Once the mixture begins to bubble, remove from heat and stir.
4. The sauce should begin to thicken as it cools.

Serve chicken with drizzles of the peanut sauce over it and with sauce on the side.

Green Bean & Cucumber Salad with Sweet Chili Sauce

1 package of fresh green beans with the ends cut off
1 cucumber peeled and chopped
1/2 tspn of black pepper
1/4 tspn of salt
1/2 tspn of garlic
1 tbspn olive oil
1 tbspn sweet chili sauce

1. In a bowl combine the green beans, black pepper, salt, garlic and olive oil in a bowl and toss.
2. In a pan, heat the green beans until they become a bright green color and tender.
3. Remove from the stove and let cool in the fridge.
4. After chilling the green beans, add the cucumbers and sweet chili sauce. Add additional olive oil if needed. Toss & serve.

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