Grilled Chicken Satay with Peanut Sauce

I was looking for this on my blog the other day…. I wanted to make it for dinner.

I couldn’t find it.

It’s been on my website for years but apparently I never bothered to post it on my blog.

I am correcting that

For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.

Grilled Chicken Satay with Peanut Sauce

Total time: 45 minutes

Ingredients:

  • Chicken:
  • 2 chicken breasts, boneless, skinless
  • 2 tbs lemon juice
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 2 cloves garlic, minced
  • 1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
  • 1 tsp chili powder
  • 2 – 4 skewers
  • Warm Peanut Sauce:
  • 1/3 cup peanut butter
  • 2 tbs snipped fresh chives
  • 1 tbs snipped fresh parsley
  • 1 tsp chili powder
  • 1 tsp sesame oil
  • 1 tbs olive oil
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • 1/3 cup (3oz, 90ml) chicken stock
  • Crisp Green Beans:
  • 6oz (180gr) green beans
  • 1 tsp olive oil
  • 1 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • Sesame Brown Rice:
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice   substitute Basmati
  • 1 cup (8oz, 240ml) chicken stock   or whatever your rice calls for
  • 1/2 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 2 tsp toasted sesame seeds

Chicken Satay with Peanut Sauce

Instructions:

  • Soak skewers in warm water while preparing chicken and making marinade.
  • Cut chicken breasts into 1″ (2.5cm) cubes.
  • Mix the rest of the ingredients for chicken in a medium bowl.
  • Add chicken and allow to marinade for 20 – 40 minutes.
  • When ready, remove from marinade and thread onto skewers.
  • Grill over direct heat for 8 – 10 minutes.
  • Warm Peanut Sauce:
  • Heat oils in small saucepan.
  • Add chives and chili powder and sauté briefly.
  • Add remaining ingredients and bring to a boil, stirring well to combine.
  • Remove from heat and cover to keep warm.
  • Crisp Green Beans:
  • Top and tail beans.  Cut in 1 1/2″ (3.25cm) lengths.
  • Bring a medium saucepan half full of water to a boil over high heat.
  • Add beans and blanch for 4 minutes, until crisp-tender.
  • Drain beans and immediately submerge in an equal amount of very cold water.
  • Drain again, spread out on paper towels and pat dry.
  • Put into a serving bowl.
  • In small bowl whisk together the oils and soy sauce.
  • Pour over beans and stir to combine.
  • Sprinkle with sesame seeds.
  • Sesame Brown Rice:
  • Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done.
  • To Serve:
  • .Spread rice on a platter, surround with beans and top with chicken skewers.
  • Serve with peanut sauce on the side.

Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 – 7 minutes, until light brown.

Print Recipe

The beans have started….

Well, they started a few weeks ago, actually, but a bit slowly.

I had a few purple-speckled heirloom seeds left from last year that planted about a three foot section. They’ve been producing enough for dinner every three days or so.

I planted the rest of the two rows in a flat bean variety that I bought locally.

This is the first picking.

It’s almost three kilos (about 6.5 pounds).

Why, you may ask, did I plant so many?

I plant the same every year. Sometimes I get inundated, sometimes I get nothing, sometimes it’s just right.

beans

This year it’s a deluge.

Except for the tomatoes, which have late blight.

It’s the 4th of August and that paltry few tomatoes is my entire harvest to date of my 17 tomato plants.

I am cautiously optimistic that my Herculean efforts to save my plants may result in a few more ripe tomatoes.

On that note….. I spent a bit of time on the internet researching tomato blight to find out what, if anything, I could do to salvage my harvest. My findings were not encouraging. I have been removing all of the infected bits every day and spraying with Bouillie Bordelaise and hoping for warm sunshine.

But…..

I was very surprised when, in answer to my search query I found a post on Martha Stewart’s blog.

I wasn’t surprised that I found a post on the subject, I was delighted, thinking that I had found the answer. I mean, it was Martha Stewart!

What surprised me was what she said.

She said that tomato blight was very serious and usually destroyed the entire crop in as little as 10 days.

That was it.

No little tricks to try or homemade remedies to use or anything at all to do to combat it.

I was very disappointed…..

Apparently, I’m on my own in this fight.

But I have a lot of beans.

3 thoughts on “Grilled Chicken Satay with Peanut Sauce”

  1. Your satay and peanut sauce is not unsimilar to ours. (J’adore satay!!) But we’ve never had green beans like those. And they look brilliant. Thank you!

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