Thursday, September 13, 2012


I wanted a little protein with my spring rolls, and since A and I will often order nothing but an assortment of appetizers when we get dinner from our local Thai restaurant, chicken satay (or saté, but I don’t feel like inserting that accent mark every time) seemed the perfect accompaniment, especially since peanut sauce could do double duty as a condiment for both. I’d spent so much time rounding up ingredients for the spring rolls that I picked this satay recipe from Cooking Light mainly because it was quick and easy and didn’t require me to buy anything new. It seemed so simple that as I was assembling it I began to doubt that it would taste like much at all, but happily, I was wrong. In the future I’d marinate the chicken for longer if I have the time, but even after 10 minutes’ soak it was surprisingly flavorful.

I doubled the sauce so I could use some of it as a spring roll dipping sauce. A thought it was fine on both foods, but for some reason I disliked it on the spring rolls while really enjoying it on the chicken. When I’m feeling more ambitious I might try more complex recipes for both—I’d like to imitate our Thai place’s satay, which involves coconut milk and curry powder—but I’d definitely make this one again in the meantime. It’s hard to go wrong with sweet and zesty grilled chicken for very little effort, after all.

I did this on the George Foreman, skipping the skewers entirely; you could also use a broiler if you don’t have a grill.

1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon brown sugar
2½ tablespoons low-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon lime zest
¼ teaspoon red pepper flakes
2 garlic cloves, minced

Peanut sauce:
1 tablespoon brown sugar
1½ tablespoons low-sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 tablespoons natural-style creamy peanut butter
¼ teaspoon red pepper flakes
1 garlic clove, minced

1. Prepare grill.

2. Combine chicken and remaining satay ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

3. While the chicken marinates, combine peanut sauce ingredients in a medium bowl, stirring until sugar dissolves.

4. Thread each chicken strip onto a wooden skewer. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve satay with sauce.

Serves: 4
Time: 30 minutes
Leftover potential: Good.

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