I decided that if I can actually remember, I should start to blog about some of the meals I make each day. Today for lunch I made a chicken peanut satay on top of coconut rice. I got this recipe from one of my favorite food blogs you can find here. I only changed a couple little things about it. It was sooo yummy. Anything with peanut sauce has always been a favorite of mine so I was excited to try it. It ended up turning out great and I would totally make it again. Tyler loved it too, went back for seconds (which is always a good sign) and commented numerous times how much he loved it and how he wants it for dinner every night. Ha. I loved the combination of the peanut sauce with the coconut rice. I'm getting hungry again just thinking about it!

Chicken Satay with Peanut Sauce and Coconut Rice

The Chicken:
  2 lbs. boneless chicken breasts
  1 cup Teriyaki sauce
  1/4 cup brown sugar
  2 limes
  1 Tbsp. ginger, grated or minced
  2 cloves of garlic, minced

The Sauce:
  1/2 cup creamy peanut butter
  1 lime
  2/3 cup coconut milk
  2 Tbsp. brown sugar
  1/4 cup Teriyaki sauce
  1/4 teaspoon curry powder

1. Cut the chicken into chunks and place it in a gallon-sized plastic bag.
For the marinade: Zest one lime and juice two. Mince the garlic and grate or mince the ginger.
Combine the teriyaki sauce with the juice of two limes. Add the garlic, ginger, lime zest, brown sugar, and sesame oil.
2. Pour marinade into the bag full of chicken. Squeeze out the excess air sot hat the chicken is well coated. Refrigerate for at least a couple of hours.
3. While the chicken is marinating, juice one lime. In a small saucepan, combine the peanut butter coconut milk, sugar and lime juice. Add the curry powder and stir over low to medium heat until the peanut butter is melted. Remove from heat.
4. Preheat the grill to medium heat. Skewer the chicken and place on grill.
5. Cook, turning about every 5 minutes, for 15-20 minutes or until the chicken is done.
6. Serve over coconut rice and drizzle peanut sauce over the chicken.

Sweet and Savory Coconut Rice
  2 cups white rice
  1 can coconut milk
  2 cups water
  1 tsp. salt
  2 tsp. white sugar
  Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add black pepper and additional salt if desired.

And voila!

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