Chicken Satay with Spicy Peanut Sauce

I will be the first to admit that I have quite a few cookbooks.  I love reading them as much as reading a novel.  I use most of them occasionally, some often,  and others are simply to be read for entertainment.

Having said that, we do grill approximately 85% of our dinners in Florida and Montana.  I have to say that the Trout knows his way around the grill.  I usually do the sides.  So, finding one more cookbook seemed a little crazy, but I am so glad we did.  We picked up this cookbook, William Sonoma Grill Master  by Fred Thompson at Lowe's.  We have been using it weekly with happy surprises coming off the grill.  There is a section of sauces, marinades and rubs and a large section of sides that are worth talking about.

One thing we do cook on our stove is stir-fry.  We do this often as we "clean out" the vegetable drawer.  But this is a Thai recipe that I know my Montana friend, Chris, would love.  I have a favorite peanut sauce that we use a lot, but this time I took the one out of the new cookbook and we really, really loved it.

If you are serious about grilling and want some outstanding recipes to move things up a notch, I would really suggest adding this cookbook to your kitchen library.

Chicken Satay with Spicy Peanut Sauce

Adapted from William Sonoma Grill Master

For the Marinade:

1 cup coconut milk
1/4 cup Asian fish sauce
4 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon curry powder
Freshly ground pepper

4 lbs. boneless, skinless chicken breasts
wooden or metal skewers

Stir together the marinade and set aside.

Pound chicken breasts between two sheets of plastic wrap until 1/2" thick.  Cut into lengthwise strips and put all chicken pieces into a large zip-loc plastic bag and pour in the marinade.  Refrigerate for at least 4 hours or up to 8 hours.

Thirty minutes before grilling, remove the chicken from the refrigerator.  Discard the marinade and pat the chicken strips dry with paper towels.

Prepare the grill.  Thread chicken strips lengthwise onto skewers.  Place on the grill and cook, turning once until grill marked on both sides, opaque and still moist, about 4-5 minutes on each side.

Pass with the following peanut sauce.

Spicy Peanut Sauce
2 cups coconut milk
1/4 cup chunky peanut butter - my substitute
(Recipe calls for 1/4 chop chopped unsalted dry roasted peanuts and 2 tablespoons peanut butter)
2 tablespoons Asian fish sauce
1 teaspoon fresh lime juice
2 tablespoons firmly packed light brown sugar
1 1/2 teaspoon green curry paste (I substituted red curry paste as it is milder)
1 teaspoon paprika
1 clove garlic, finely minced

In a saucepan over medium heat, combine the coconut milk, peanut butter, fish sauce, lime juice, sugar, curry paste, paprika and garlic.  Bring to a gentle simmer, stirring occasionally, then cook until thickened and reduced by half, 15-20 minutes.  Set aside.  Serve warm or room temperature.


Cucumber Salad
adapted from Grill Master

3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon canola oil
1 large English cucumber
1/2 small red onion

In a large bowl, whisk together the vinegar and sugar until the sugar dissolves.  Whisk in oil.

Thinly slice the cucumber and onion.  Using a mandoline makes this easy.  Add to the bowl and gently toss together.  Cover and refrigerate for at least 15 minutes before serving.

This cucumber salad as the perfect touch to the chicken satay.  One thing missing....jasmine rice would have been nice.

Chicken Satay with Slaw and Peanut Sauce

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The Trout and I love Thai foods.  At one time we lived near a Thai restaurant and we loved it!  So since that time, we have been trying to find recipes that we love a lot.

One challenge has been a peanut sauce.  There are cooked sauces and uncooked.  We decided we really don't like the taste of the warm peanut sauces, so we experimented until we found a sauce we liked.  Then, some years back we found a cabbage slaw with a peanut sauce, so we finally put all this together into a great dinner.  This meal is perfect for the two of us with a little leftover salad and leftover peanut sauce for another salad.  Enjoy!!

Grilled Chicken Satay with Peanut Sauce and Cabbage Slaw

2 chicken breasts, boneless, skinless
2 tbs lemon juice
2 tbs soy sauce
1 tbs brown sugar
2 cloves garlic
1 tbs minced fresh ginger
1 tsp Sriracha sauce

Cut the chicken breast into long strips, 3 or 4 from each breast.  Mix the rest of the ingredients and marinade chicken strips for about 45 minutes.

Thread the meat the long way onto skewers, sort of pleating it.  Grill over direct heat 8-10 minutes or until done.

Cabbage Slaw

1/2 head cabbage
1 large carrot
1/2 jalapeno
chopped mint leaves (optional)

Slice cabbage and carrots as thinly as possible.  Place in a bowl along with the jalapeno.  Pour peanut sauce over mixture and toss to coat.

Peanut Sauce

3 tbs. grated ginger root
1 or 2 shallots, minced
1/4 cup fish sauce
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice, (Use a little less)
1 cup smooth peanut butter
1/4 cup toasted sesame oil

In a large bowl, combine ginger, shallots, fish sauce, soy sauce and lime juice.  Slowly whisk in peanut butter and then sesame oil.

This makes more than you need, serve extra sauce on the side.  Unused can be stored, covered, in the refrigerator up to 4 days.

Toss the cabbage slaw with some of the dressing and use some of the peanut sauce for dipping the chicken satay.

Pad Thai

We have been practicing making Pad Thai and weren't real happy with it. Then my blogger friend, Cathy at Wives with Knives posted the recipe I needed. My problem was that the Oriental grocer I frequent only had blocks of tamarind with the seeds. Then, through Cathy, I clicked onto Chez Loulou who had a couple of paragraphs explaining how to treat these blocks of tamarind, and after that, all clicked.

It's a good and typical Thai dish that probably suits the majority of Americanized palates. We thoroughly enjoyed it and will probably make it at home on occasion, but if I have the chance to eat in a Thai restaurant, I will go a little more adventurous into that great Thai food culture.

Pad Thai

8 ounces Thai rice noodles

8 ounces shrimp, peeled and deveined

4 ounces thinly sliced chicken breast

4 ounces firm tofu, cut into bite-sized pieces

3 tablespoons vegetable oil

2 garlic cloves, minced

1 onion, thinly sliced

2 eggs lightly beaten

4 ounces bean sprouts

1/4 cup roasted, unsalted peanuts, finely chopped

For the Sauce:

1/3 cup fish sauce

1/4 cup tamarind concentrate

1/4 cup brown sugar

2-4 teaspoons chili powder (I used Sriracha)

Cover the noodles with hot water and let sit until softened and then drain

Make the sauce by bringing the sauce ingredients to a gentle simmer. Add the chili powder and adjust to your palate.

Heat oil in a large wok until almost smoking. Add onions and saute' until translucent. Add the chicken and saute' 1 to 2 minutes. Add garlic and a couple of tablespoons of the sauce, the shrimp, if using.

Add the eggs and let them set for 10-15 seconds and then stir quickly. Add the noodles and most of the sauce and stir together.

Add bean sprouts and green onions and the peanuts and stir everything together.