Monday, May 6, 2013

Peanut Chicken Satay with Cabbage Slaw

She be grillin'.... ooh yeah... she be grillin'. Combining the flavors of Asian takeout with the fresh char of the grill. Good heavens I'm a happy girl.

Peanut and soy sauce not only make a fabulous marinade, they're a perfect dressing for a crunchy slaw. One sauce with two uses make this an easy weeknight dinner. Not to mention these chicks grill up in 5 minutes.

Slice the chicken into 1-inch strips... taking care to ensure they're about  the same size. This will keep your grilling times consistent.

The marinade/sauce has great balance -- sweet from peanut butter, salty from the soy sauce, hot from sriracha and bitter from the lime.

For an extra punch on the chicken, add some 5-spice powder before the marinade.

Let this party go on for an evening for lots of flavor.

I notoriously forget to soak my wooden skewers ahead of the grill, so I am getting a pat on the back for remembering this time. Go Carey. You're learning.

Peanut Chicken Satay with Cabbage Slaw
4 tablespoons peanut butter
Zest and juice of 2 limes
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon sriracha
2 tablespoons grapeseed or vegetable oil
6 cups shredded cabbage
3 cups broccoli slaw mix
1/2 cup chopped cilantro
1 1/4 pounds boneless skinless breast, cut into 1-inch slices
2 tablespoons Chinese 5-spice
15 wooden skewers

Mix together peanut butter, lime zest, lime juice, soy sauce, rice vinegar, sesame oil, sriracha and grapeseed oil.

Toss chicken slices with Chinese 5-spice powder and then cover with half the sauce. Allow chicken to marinate in the refrigerator overnight. Reserve the remaining sauce in a covered container. 

Preheat grill. Cover wooden skewers in water and let soak for at least 15 minutes. Skewer chicken slices, one on each skewer. Grill over medium, direct heat for 3 minutes on each side. 

While chicken rests, combine cabbage, slaw mix, cilantro and remaining dressing. Toss and serve with chicken.

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