Chicken Satay with Peanut Sauce

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

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
2 – 4 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

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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.

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

Keywords: grilled chicken breasts, chicken satay, peanut sauce

Find it online: https://thymeforcookingblog.com/2022/08/chicken-satay-with-peanut-sauce/