I made this last night to surprise Andrew with an evening meal for just the two of us! We fed the kids and after they were snug in bed we had a quiet romantic evening with no constant commentary from Kate and no screeching from Quinn.....it was wonderful! And the Thai meal I made delicious...I was feeling adventurous and have never had Thai food but have always wanted to try it so what better person to try it on than my hubby who pretty much loves anything... especially spicy and different! It was fun and easy to make and something unique to add to our collection of recipes...hope you'll try it!
Chicken Satay (AllRecipes.com)
2 tablespoons creamy peanut
butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder (I used 1/2 curry and 1/2 garam masala)
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken
breast halves - cubed
DIRECTIONS:
1.
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2.
Preheat a grill to high heat. (I broiled approximately 5 minutes per side seeing as it is frightfully cold outside)
3.
Weave the chicken onto skewers, then grill for 5 minutes per side.
(I didn't add the hot sauce because we didn't have any and only marinated for about 3 hours it tasted just great without....oh and I halfed it for Andrew and I)
Peanut Sauce for dipping (Allrecipes.com)
1 1/2 tablespoons trans-fat free peanut butter
1/4 teaspoon garlic powder
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/4 packet sugar substitute
1 1/2 tablespoons water
sprinkle of cayenne pepper to taste
DIRECTIONS
To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds. Great for dipping chicken and eating with the coconut rice! Would also be good with Naan bread!
1/4 teaspoon garlic powder
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/4 packet sugar substitute
1 1/2 tablespoons water
sprinkle of cayenne pepper to taste
DIRECTIONS
To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds. Great for dipping chicken and eating with the coconut rice! Would also be good with Naan bread!
Coconut Rice (Leah's Recipe)
1 Cup Basmati Rice
1 Cup Coconut milk
1 Cup Water
1 tsp salt
DIRECTIONS
Mix water and coconut milk together (shake can of coconut milk before opening as it tends to harden and seperate) add to rice and ad salt and cook as usual bringing to boil and reducing heat to low and simmer covered for 20 minutes. This amount served two people so just double recipe as required.
Honey Cinnamon Glazed Carrots (Leah's Recipe)
Cut carrots on diagonal using crinkle cutter steam them without over cooking leaving slightly still crunchy. Add butter, honey and sprinkle with cinnamon (amounts to desired preference)
Arrange on plate and garnish with chopped peanuts! Enjoy!
3 comments:
That looks amazing! I will try it out soon and let you know! Elizabeth
A website on food and cookery you might find amusing is www.smittenkitchen.com
Just thought I would share it with you.
Leah, your recipe looks awesome. I would love to try it when I come for a visit...the plain tastebuds here would not appreciate it...meat and potatoes most of the time with the occasional "fancy" meal thrown in!! Now...desserts...that's a different story! Happy cooking!
I made this tonight for Calvin and Darla and it was a huge hit--even with the kids! It was so yummy! We loved the sauce, the chicken and the rice and couldn't stop eating it. I 6 timesed the sauce and it was just enough for us!Thanks Leah!
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