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Menu Plan for Summer II: Week 3, Day 2
Grilled Chicken Satay with Peanut Sauce
Sesame Brown Rice
Crisp Green Beans
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Grilled gingery chicken breasts with a peanut sauce you can make as hot as you like, served with an Asian-inspired brown rice and a crisp Chinese Bean Salad. To serve, mound the rice in the middle of a platter, lay the skewered chicken on top and surround with the beans; Peanut Sauce on the side. This is perfect to expand for a summer party.
Grilled Chicken Satay with Peanut Sauce
Total time: 35 minutes
Fresh ginger adds a bit of heat and a lot of flavor to this chicken. You can substitute 1/2 tsp ground ginger if you don't have fresh; and add more if you like the heat. For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs lemon juice
- 2 tbs soy sauce
- 1 tbs brown sugar
- 2 cloves garlic
- 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
Instructions:
- Soak skewers in warm water while preparing chicken and making marinade.
- Cut chicken breast into long strips, 3 or 4 from each breast.
- Thread the meat the long way onto the skewers, (sort of pleating it).
- Mix the rest of the ingredients in a small bowl.
- Place chicken skewers into a baking dish and pour marinade over.
- Allow to marinade for 20 - 40 minutes.
- When ready, remove from marinade and grill over direct heat for 8 - 10 minutes. Can also be done under the broiler (grill) for same amount of time.
- Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil.
- Serve with Peanut Sauce on the side.
- 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.
Sesame Brown Rice
Total time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes.
Ingredients:
- 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
Instructions:
- Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done.
- Fluff and serve.
Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.
Crisp Green Beans with Soy Sauce
Total time: 15 minutes
I originally found this recipe using asparagus in a Chinese cook book but it works well for green beans, too, and is perfect this time of year.
Ingredients:
- 6oz (180gr) green beans
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 2 tsp soy sauce
- 1 tbs fresh chives, snipped
Instructions:
- 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, sprinkle with chives and stir to combine.
- Serve.
Cooking Schedule: 35 minutes |
Start to cook rice |
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