Now that I've wiped the drool off of my keyboard (I'm only half-kidding) I can tell you about the chicken satay I made today. Pad Thai is certainly my all time favorite Thai dish, but coming in a close second is the amazingly simple and delicious: chicken satay. Usually served with a dipping sauce, this grilled, or broiled chicken dish can be a tasty appetizer, or made into a meal. So, instead of whipping out the dough to buy some Thai takeout (and I certainly do my share, my local joint is amazing with the friendliest staff ever) try these little gems. Though I haven't tried it yet, I imagine this recipe would work well with extra firm tofu as well.
serves two, or one hungry Good Eatah
1 lb chicken tenders
1/4 cup natural, creamy peanut butter
1/3 cup lite coconut milk
1 1/2 tablespoons gluten-free soy sauce
1 tablspoon agave nectar, or dark brown sugar
3/4 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon sweet red chili sauce (can omit)
1/2 teaspoon red chili powder
In a medium sized bowl, combine the peanut butter, coconut milk, soy sauce, agave nectar, ground ginger, garlic, sweet chili sauce and chili powder until smooth. Reserve half of the sauce and put the rest in a zip-loc bag with the chicken. Let the chicken marinate in the refridgerator for at least an hour, overnight is best. Heat up your grill or broiler and cook until done. On my grill it took about five minutes total. Serve with your reserved sauce and a wedge of lime if you'd like.
Sorry Henry, showing off your downward dog won't get you any chicken satay. There's garlic in the marinade.