eG Forums is running a cook-off for “Meat on a Stick” so I thought I would indulge them with some Thai Chicken Satay.
1. Cut uncooked chicken breasts up into slices.
2. Dust with Penzey’s “Bangkok Blend” and a hit of fresh ground cumin. Grill on skewers on Weber/Outdoor Grill or cast iron grill pan.
3. For the Peanut sauce, Combine a big scoop of natural peanut butter, 1 Tbsp of soy sauce, 2 Tbsp Chicken Stock (liquid), 1 Tbsp Rice Vinegar (or Mirin) with ground pepper to taste in a saucepan and cook at low heat, stir until until liquefied. Alternatively, blitz all that stuff in your blender or mini food prep. Add chili sauce such as Sriracha for spicyness. The way I actually made it here was to take a container of Emerald Cocktail Peanuts (salted) and put it thru the blender (the trusty Vita-Mix) and blitz it with the rest of the ingredients. Taste for saltiness/spicyness. If not enough, add more Soy Sauce and Sriracha. Add sugar or honey to taste for sweetness. The Vita-Mix actually generates heat by the speed of its blades, so you won’t need to heat up the sauce — if you’re using a mini prep or a food processor or regular blender, pour the sauce into a bowl and heat it for a minute in the microwave.
4. Serve with coconut rice, diced cucumber salad. Above also has Teriyaki-glazed Cauliflower.