08 March 2013

Chicken Satay

So, I know that Satay is not American Southern, but it is from Southern Asia, so that makes it Southern food in my world.  It's especially delicious, too, which makes it more than okay in my book.  Technically satay is just grilled meat with dipping sauce.  I took a few liberties with my satay because I don't have a grill or a grill pan, so I used a good old skillet instead.  I also poured the dipping sauce over mine because it's just that good and I couldn't bear to leave any of it in the bowl.  Satay is the national dish of Indonesia.  They typically serve it with a peanut sauce a lot like this one. 

One of the reasons I gravitate to lots of Asian foods is that they really get how to balance flavors.  This is a perfect example of that.  There's salty, sweet, bitter, savory -- the whole shebang.  There's also just a little bit of heat.  That's the icing on the cake.  This is really super simple and quick, so it's a perfect weeknight dinner.  It's also a nice change from our normal rotation of pastas, casseroles, and pizza.  Even my husband, the picky eater extraordinaire, cleaned his plate.

Whiz together all the dipping sauce ingredients in a blender until it gets nice and creamy.

Pour half of the sauce over some chicken and pour the other half in a bowl for later.  Cover them both up and stick them in the fridge for a few hours.

Heat up some olive oil in a pan and cook the chicken on both sides until it's nice and golden.

Isn't it so pretty and yummy looking?  Serve it up with some rice and pour extra souce over the top or put it on the side for dipping. 

Chicken Satay

1/3 cup creamy peanut butter
1/2 medium onion, chopped
2 Tbsp chopped parsley
2 Tbsp lemon juice
1 1/2 tsp soy sauce
1 tsp Sriracha, Tobasco, or other hot sauce
1/4 cup coconut milk
1 lb boneless skinless chicken breast tenders
2 Tbsp olive oil

Combine all the ingredients but the chicken in a blender and blend until throughly blended and smooth.  Pour half the mixture over the chicken and stir to combine.  Put the other half of the sauce in a separate bowl.  Cover both containers and chill for at least 2 hours or up to overnight.

Remove the chicken from the refrigerator.  Heat the olive oil over medium high heat.  Place the chicken in the skillet in a single layer.  Cook for 4 to 5 minutes on the first side, or until golden brown, then flip and cook another 3 to 4 minutes, or until the chicken is golden and cooked through.
Serve the chicken with the sauce either over the chicken or on the side as a dipping sauce.

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