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Chicken Satay with Peanut Sauce
Number of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 lbs. boneless, skinless chicken thighs, cut into 1 inch chunks
1/4 C coconut milk
2 T low sodium soy sauce
2 1/2 t yellow curry powder
1 1/2 t turmeric
3 cloves garlic, minced
1 T freshly grated ginger
1 T brown sugar
1 T fish sauce
1 T canola oil
salt & pepper to taste
For the peanut sauce:
3 T creamy peanut butter
1 T low sodium soy sauce
1 T fresh lime juice
2 t chili garlic sauce, or more
1 t freshly grated ginger
Directions: Peanut Sauce:
Whisk together all sauce ingredients in a small bowl. Whisk in 2 - 3 T water until desired consistency is reached. Set aside.
Chicken Satay:
In a medium bowl, combine all ingredients except chicken. Add to chicken in a large bowl or a gallon ziplock bag. Marinate for at least two hours or overnight. Turn bag or stir bowl occasionally.
When ready to cook, drain the marinade from the chicken and discard it.
Preheat grill to medium-high heat. Thread chicken onto skewers. Brush with canola oil, season with salt and pepper, then grill for about 12 - 15 minutes. Turn occasionally and cook until internal temperature reaches 165 degrees.
Serve immediately with peanut sauce.
Comments: This recipe was adapted from the website, Damn Delicious.
I consider the fish sauce and ginger and chili garlic sauce to be optional items.
The chicken chunks can also be cooked in a skillet over medium-high heat.
Use the remaining coconut milk to make coconut rice to accompany this delicious satay. Enjoy!
Mustard Cream Chicken with Spinach and Tomatoes
Number of Servings: 4
Added By: Lisa Bartges
My Yacht Name: No Wahalla
Yacht Manufacturer: Island Packet
Ingredients: 4 boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
2-3 tablespoons extra virgin olive oil
1 large yellow onion, sliced thinly
1/2 cup dry white wine, like Pinot Grigio
2 heaping tablespoons Dijon Mustard (either grainy or smooth)
1/2 cup heavy cream
8 oz cherry tomatoes
10 oz baby spinach
Directions: Season chicken with salt and pepper on both sides. Heat 1-2 T of olive oil in large skillet over medium-high heat. Brown chicken on both sides. Remove chicken and set aside. Add remaining olive oil and sliced onion to pan. Stir occasionally while cooking until onion is translucent. This should take about 3 minutes. Stir in white wine and mustard. Deglaze the pan, scraping up the browned bits. Reduce heat to a simmer. Add cherry tomatoes; cook for 3-4 minutes. As they soften, press on them with a spoon slightly until they burst. Do not press down hard...you want them to remain somewhat intact and not squished! Add cream, then spinach. Stir spinach and allow it to wilt, about 2-3 minutes. Return chicken to pan as well as any juices. Cover and simmer. Make sure that the chicken registers 165 degrees F before serving. This should take about 4 minutes. Serve as is, or over rice or even mashed potatoes.
Cooked Chicken for recipes
Number of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 - 4 chicken breasts
Salt and pepper
Oil
Water or chicken broth
Directions: 1. Salt and pepper both sides of chicken breasts. Heat skillet over medium-high heat. Once hot, add a drizzle of oil. Add chicken and cook until the first side is nicely browned, 3 to 4 minutes.
2. Turn chicken breasts and brown the other side for 2 - 3 minutes.
3. Add water or broth to the pan to 1/2 inch depth. Turn heat to medium and cook for 5 to 8 minutes longer.
4. The chicken is done when an instant-read thermometer reads 165 degrees F at the thickest part.
5. Remove breasts from heat and allow to rest for 5 minutes before cutting. For shredding. allow to rest for 10 minutes and use two forks to shred.
Comments: From www.bakingmischief.com. I use this for making chicken enchiladas.
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