I'm making my way back from San Francisco. Hope you all had a nice weekend. The race went well and our team met and exceeded our goal of raising $10,000 for MMRF so thanks to all who supported our effort!! I didn't want to leave you guys starving so here's a little tasty something I cooked up last week. This is fabulously simple and perfect for any night of the week. Chicken satay is one of my favorite things to order when I get Thai food, but I have not tried making it myself. This isn't the most authentic recipe, but it's really good and perfect for when you want something quick and light for a weeknight. I let the chicken marinate for about 15 minutes which only enhanced the flavor and since I still haven't dusted off my outdoor grill, I did these inside on my grill pan. I personally didn't like the peanut sauce with just peanut butter and vinegar, so I added agave nectar until I got something I was happy with. It's all about adding and re-tasting for that one. This was perfect for me as a light dinner since I had a heavy lunch that day, but it would be just as great as an appetizer to your own takeout inspired menu.
Chicken Satay Skewers
(From Everyday Food as found on bloom.acious)
2 boneless chicken breasts, cut into chunks
2 teaspoons sesame oil
2 teaspoons soy sauce
1 garlic clove, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1/4 cup peanut butter
3 tablespoons rice vinegar
Agave nectar to taste
Toss chicken with sesame oil, soy sauce, cilantro, garlic, and red pepper flakes in medium bowl. Season with salt and pepper and thread each chunk onto skewers.
Heat grill to medium-high heat and spray with oil if needed, cook chicken for about 2-3 minutes per side.
For sauce blend peanut butter and vinegar, add agave nectar and water if necessary for desired flavor and consistency.