Chicken Satay with Peanut Sauce; hot… again

Usually, lately, especially in summer, I like easy meals.

Sometimes I still like to get a little complicated.

This isn’t a difficult meal but, like most Asian cooking, while it requires a bit of prep, the cooking is easy.

If one is organized it goes rather quickly.

And we both agreed it was worth the effort.

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Chicken Satay with Peanut Sauce

Like most Asian cooking, this requires a bit of prep but very little actual cooking time.

  • Author: Kate
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Grilling

Ingredients

Scale
  • Chicken:
  • 2 chicken breasts )12oz, 360gr), boneless, skinless, cut into 1″ (2.5cm) cubes.
  • 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
  • 24 skewers
  • Warm Peanut Sauce:
  • 1/3 cup (2.5oz, 75gr) 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 broth
  • Crisp Green Beans:
  • 6oz (180gr) green beans, trimmed, cut 1 1/2″ (3.25cm) lengths
  • 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 broth   or whatever your rice calls for
  • 1/2 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 2 tsp toasted sesame seeds

Instructions

  • Soak skewers in warm water while preparing chicken and making marinade.
  • Mix 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:
  • 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.

Notes

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

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 1795
  • Sugar: 33.1 g
  • Sodium: 3379.7 mg
  • Fat: 93.1 g
  • Saturated Fat: 16.3 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 135.2 g
  • Fiber: 16 g
  • Protein: 117.1 g
  • Cholesterol: 253.2 mg

Keywords: grilled chicken breasts, chicken satay, peanut sauce

Grilled Chicken Satay

Un soleil de plomb.

Literal translation is ‘a lead sun’. A sun that is so hot and heavy it weighs one down.

A blazing sun.

I now know what that feels like.

It’s oppressive.

I just went out to see if it’s too hot to coax our dog, Guapa, out for a ‘necessary’ break.

It is.

The heat actually feels heavy.

Guapa said she’d wait a few hours until the sun sets.

It’s 38C (100F) today.

Again.

This is our third canicule (heat wave) this summer and it’s only the first part of August.

I didn’t walk today (duh!) but I took this 2 weeks ago…

Our house in the sunshine:

And a few hay bales.

After 2 more weeks of drought, this is all brown now.

On a positive note – I managed to get a few green beans and tomatoes in between heat waves.

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