|Chicken Satay with Cucumber Salad|
I love me some Thai food. My favorite appetizer is chicken satay. Chicken is skewered and lightly seasoned with garlic and curry and dipped into rich peanut sauce. It is usually served with toast (weird) and a delicious cucumber salad. If you’re in a hurry, you can skip making the peanut sauce and buy a jar of it at the grocery store for about $4.00. Today I made the chicken and the salad for dinner. Delicious!
3 chicken breasts, sliced thin & skewered
1 tsp curry powder
garlic powder, salt, pepper, to taste
Thai Peanut Sauce:
1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 large cucumbers, peeled and de-seeded
1 tsp finely diced red onion
3/4 cup SEASONED rice vinegar
Slice chicken thin and skewer. Season on both sides with curry powder, garlic powder, salt and pepper. BBQ on the grill until chicken is no longer pink and the juices run clear.
|Season skewers with salt, pepper, garlic powder, and curry powder|
Over low heat, stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes to make the sauce.
Peel and de-seed cucumbers. Slice them thin and put them in a bowl with the onion and rice vinegar. Let this sit at least 5 minutes before eating.
|peel and de-seed cucumbers with a spoon|
Serve skewers with sauce and salad on the side. Enjoy!