Current Objective: No More Wasting - Start using all the food in my pantry and fridge and be creative at the same time!
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 breasts marinaded in a mixture of soy, lemon, ginger, minced garlic, sesame oil and vegetable oil. Picturing it sitting and soaking in all those flavors while at work builds anticipation for dinner. Then the scent of wok and vegetable oil with sauteing onions and garlic filling the house is only the beginning...for adding the rest of the sauce ingredients is like letting your neighbors know that you are cooking a feast tonight! Bamboo skewers soaking in water and at the ready to thread one piece of chicken on each. Thin noodles boiled till soft and tossed with some of the spicy sauce waiting on the side of your plate to hold the baked and tender chicken. And let's not leave out the extra side of spicy peanut sauce, whose first taste is peanuty and sweet, but will leave the back of your pallet wishing you'd poured yourself a glass of water.
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.