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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.
