Thursday, October 22, 2009

Easy Chicken Satay


I don't even remember when I made this. It was definitely some time ago. It was definitely while Jeff and I were still together. It was so easy to make though-- typically chicken satay is made by flattening chicken and threading it onto skewers and then grilling them. However, I had no skewers, so I cut the chicken into strips and just grilled them flat. That also made me need to pour some of the tangy peanut sauce ontop. But it was good!!

The recipe I found and used was on bloomalicious. I don't even remember how I had stumbled upon it, but it definitely had been sitting in my 'food' favourites folder for a long time before I actually got around to making it. I have always enjoyed chicken satay at restaurants so it seemed like worth a try.


I feel that the peanut sauce was a little vinegary-- which it's probably supposed to be. I liked it. Also, don't be fooled, that's black rice that it's sitting on. Which I loooove.

Snappy Chicken Satay
Recipe from Bloomalicious

2 boneless chicken breast
2 teaspoons sesame oil
2 teaspoons soy sauce
1 garlic clove minced, or a teaspoon of pre-minced garlic
salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1/4 cup peanut butter
3 tablespoons rice vinegar
spray vegetable oil

Method:

Cut chicken into about 10 strips, and toss with sesame oil, soy sauce, cilantro, garlic, and red pepper flakes in medium bowl. Season with salt and pepper.

Heat grill to high heat and spray with oil, cook chicken for about 1 minute per side.

For sauce blend peanut butter and vinegar, add water if necessary for desired flavor and consistency.

3 comments:

phoenix said...

I don't think I've ever had black rice! How is it?

In any event, this is fantastic, and actually I'm happy too that the sauce is kind of vinegary-all too often the peanut sauce is a lot like thinned out peanut butter and I'm not totally down with that when it's warm and over chicken. Will have to grab some chicken breasts and try this this weekend!

Stephanesia said...

I love black rice! It's kinda more nutty, and maybe a little sweeter? It tends to dye things purple, just so you know. The first time I had it was with a tempeh stir fry which was fantastic.

Yes, you should try it! Tell me what you think!!!

phoenix said...

Okay, true to my word, I gave this a try this weekend. And the glorious results?

I'M FLOORED.
OH. MY. GOD.

Seriously I'm sitting in front of a plate of it right now and had to tell you RIGHT NOW how good it is. I decided to give it a whirl with the black rice too - even though I've never had it before - and the rice cooker handled it just fine. I'm with you, it's got a really nutty flavor that I really really like. Now I just have to get it out of the silver of my rice cooker lid. :D

Aside from that, I decided to go ahead and cut up the chicken breasts and toss them in the seasonings and herbs right when I put the rice in, so I knew I'd have to wait for the rice to cook. That way once I was done seasoning the chicken, I put some plastic wrap over it, tossed it in the fridge, and let the flavors combine until the rice was done.

The results were fantastic - I did have to add a little water like you suggested to the peanut sauce to get a pour-able consistency, but it didn't hurt the flavor one bit. Thank you so much! <3