I have started accumulating random foods over the last year…using some for various experiments and some because of sales at the grocery store. And I don’t know if it’s because the sun is shining and it’s spring cleaning time, but it truly feels like time to clean house in every sense of the term! By re-introducing myself to cable last fall, I have had access to the Food Network and it is AWESOME!!! I absolutely love the show Chopped…besides the cooking, I enjoy watching the creativity that comes from people who have chosen this as their profession…plus, they do all of this in under a 1/2 hour. Some times, I don’t really believe that.
Now, I’m not a master chef or know by heart the molecular gastronomy of different ingredient combinations, but my culinary knowledge is a constant work in progress that I feel is improving by the day. The scavenge for random recipes began. Not in cookbooks actually, but in my head. Taking stock of what I have and working that into what I am hungry for is becoming easier.
I spy: Chicken + Peanut Butter + Asian Vegetable Noodles = Chicken Satay with Spicy Peanut Sauce.
Now this did not start out as a spicy recipe, pretty much the basics, but when one substitutes Siracha Sauce in place of ketchup, you start feeling a little kick. Unfortunately, this meal got gobbled up as quickly as it was cooked, so I do not have photos. I apologize, but in place of photos, here is a likeness of this meal for me:
Chicken Satay with Spicy Peanut Sauce
- 2 boneless, skinless chicken breast (approx 1 lb)
- 2 tbsp. sesame oil or wok oil
- 2 tbsp. vegetable oil
- 1/4 c. dry sherry
- 1/4 c. soy sauce
- 2 tbsp. lemon juice
- 1 1/2 tsp. minced garlic
- 1/2 tsp. powdered ginger
- 1/4 tsp. salt
- 4 teaspoons vegetable oil
- 2 teaspoons sesame oil or wok oil
- 1/2 cup minced red onion
- 2 tablespoons minced garlic
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon red cooking wine
- 4 tablespoon brown sugar
- 1/3 cup peanut butter
- 1/2 teaspoon ground coriander
- 3 tablespoons ketchup (or in my case – 1 tsp ketchup and close to 3 tablespoons siracha sauce)
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- Preheat the oven to 375 degrees. Soak your bamboo skewers in water while preparing the sauce.
- Depending on the thickness of your chicken breasts, you may want to pound them out to have them all even thickness. Then cut chicken into 1/2 inch wide strips.
- Combine all marinade ingredients together and pour over chicken. Marinade in the refrigerator for 1-2 hours or up to over night.
- Heat sauce oils in saucepan. Saute onions and garlic until softened and translucent. Add sugar, wine & vinegar, cook until sugar dissolves. Remove from heat and stir in remaining ingredients.
- Thread each strip of chicken on one of the bamboo skewers and place on rack in baking sheet in the oven. Bake approximately 12-15 minutes, turning over once in the middle of cooking.
- Serve the chicken hot with a side of peanut sauce cooled to room temperature.
I had also cooked Asian Vegetable Noodles, coated them in a little of the peanut sauce and served on the side of the chicken.