Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Chocolate-Peanut Explosions

Chocolate-Peanut Explosions
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup milk
1 tsp. vanilla
2 cups flour
3/4 cup semi-sweet chocolate chips
3/4 cup honey-roasted peanuts
8-10 coarsely chopped Reeses (too make it easier, freeze them for about an hour before chopping)

1. Preheat oven to 350*.
2. In a large bowl, mix butter and peanut butter with a mixer on medium-high speed for 30 seconds.
3. Add the sugars, baking soda, and salt; beat until combined.
4. Beat in egg, milk, and vanilla until combined.
5. Mix in flour; stir in chocolate chips, peanuts, and Reeses.
6. Space evenly on an ungreased cookie sheet; bake for about 10 minutes or until lightly browned.