Chicken Satay w/Peanut Sauce
Marinade:
1 c plain yogurt 1 tsp fresh grated ginger
1 tsp minced garlic 1 tbsp curry powder
1 ½ lbs boneless, skinless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 min
Vegetable oil, for grilling
Peanut Sauce :
1/4 c creamy peanut butter 2 tsp soy sauce
1 tbsp brown sugar 1 tbsp fresh lemon or lime juice
1/4 c coconut milk 1/4 c hot water
red chili flake to taste 1 clove crushed garlic
1 tbsp grated ginger
Combine yogurt, ginger, garlic and curry powder in shallow bowl. Add chicken strips to yogurt marinade and toss until well coated. Cover and let chicken marinate in the refrigerator for up to 2 hrs.
Weave the chicken strips onto the skewers down the center of the chicken so that it stays on during grilling. Grill the chicken satays over medium heat for 3 – 5 minutes on each side until they are seared and cooked through.
To make the sauce: Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Serve the satays on a platter lined with lettuce leaves and topped with chopped fresh cilantro; accompanied by the peanut sauce on the side.
Yields 6
3 tbsp sugar 13 – 15 graham crackers
½ c butter, melted 10 oz cream cheese, room temperature
6 oz crème fraîche 2/3 c sifted confectioners’ sugar
1 c heavy cream 1 c fresh mixed berries
Line the cups of a muffin tin with plastic wrap and set aside. Combine sugar and crackers in a food processor and pulse until very finely chopped then add melted butter. Press into prepared muffin tins and put in freezer while preparing the filling.
Beat cream cheese, crème fraîche and confectioners’ sugar in the bowl of an electric mixer with paddle attachment. In a separate bowl beat heavy cream until still peaks form and fold into cream cheese mixture. Spoon a little into each crust and freeze until firm, about 30 minutes.
When ready to serve, gently pull out cheesecakes from tin by pulling on the plastic wrap and carefully remove the plastic wrap from the crust. Top each cup with mixed berries of your choice and drizzle with confectioners’ sugar. Garnish with fresh mint leaves. You can toss the mixed berries with a little sugar to sweeten if needed.
Review: I'd never made chicken satay before. However, it is a nice recipe, because other than the soy sauce and coconut milk, I had everything on hand. It doesn't require very many specialty ingredients. I use powdered garlic instead, so I can add just a hint of that and the chili powder, since my toddler doesn't like super spicy foods. But it is a doable recipe for cooks of all levels.
I love no-bake cheesecake recipes. Plus, we have a garden, so it was easy to have fresh mixed berries (we have strawberries and raspberries). We don't keep creme fraiche on hand, but otherwise everything else was pretty much a staple in our house (we keep cream around because we have an ice cream maker). It's a very easy recipe, and it's great to not have to bake it!
My local Daymon stores are Cub, CVS, Lunds/Byerly's, Roundy's/Rainbow, and Coborn's. They also serve Meijer, Kroger, Jewel, Winn-Dixie, and more, which you can find here.
Some people may think that a store brand product isn't as good of quality, especially at a lower-priced grocery store like Cub or Costco. However, Lunds/Byerly's is a more upscale grocery store in Minnesota, and the fact that they use the same manufacturer for their store brand products should be a tip-off that they do represent good quality. In my experience, store brand products are sometimes different in taste or texture, but not necessarily worse - it's just hard to get used to something different sometimes. If you're looking for a way to save money, then definitely go for store brands, especially when you need something that's not on sale!
Disclaimer: I was asked to write this review on behalf of Daymon Worldwide and compensated for the ingredients need to prepare the recipes.
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