Labor Day weekend. I hope all survived the summer. Not sure if it’s me or not but the town seemed extremely busy this year. Hats off to all the businesses. I’m hoping you all were able to get some much needed R & R on Monday.
I’ve been asked repeatedly to write a cookbook. I am happy to say, after I get back from a much needed trip to Italy (I’m going with some pretty amazing friends – Jennie, Shane, Bob, Kitty and Mama T.), I’ll be working on a cookbook. It’s a pretty exciting time for me. I can’t tell you how blessed I feel and want to thank everyone for their continuing support. I truly feel the more positive you are in life, everything kind of just falls into place. My husband, family and friends are the best. Kudos to you all.
I’m going to share with you the real deal – chicken satay. I’ve eaten chicken satay over the years but have never been a big fan. It is usually way overcooked and dry. Well, I’ve been working on a perfect recipe that’s not going to be a pain to throw together. I’m always looking for “easy and full of flavor.”
First, soak your wooden skewers in water for a good hour.
Here’s what you need for the recipe: One big package of boneless chicken breasts, two cans of coconut milk, two tablespoons of soy sauce (low sodium), fresh cilantro, freshly peeled and shredded ginger, two cloves of fresh garlic shredded, two tablespoons of honey, one tablespoon of light brown sugar, salt and pepper (tablespoon of each). Mix all together in a large bowl and set aside.
I always pound my chicken a little. I take a gallon storage bag and put it directly over the chicken breast and pound lightly. You don’t want it too thin but with a large chicken breast, it needs to be thin enough to cook evenly on the skewers. After that’s done, slice into strips and put the chicken in your marinade. Let the chicken and marinade sit overnight. A little secret – this helps save room in your refrigerator – bag your chicken into a gallon-size freezer bag. They are nice and sturdy. Suck out the air with a straw.
For the peanut sauce, use a lot of the same ingredients. In a mixer (I have a Cuisinart), add three big tablespoons of peanut butter, one tablespoon of soy sauce, one teaspoon of fish sauce, two tablespoons of real honey, two tablespoons of apple cider vinegar, and two tablespoons of sesame oil, half of a bunch of cilantro or more (I love cilantro) and a pinch of salt and pepper. Mix it up. If it is a little thick, add some coconut milk. If it is too thin, add a little more peanut butter. It is so delicious. I put it in a container and put it in the fridge.
Moving on to the next day … my skewers are wet and the chicken is marinated. Put your chicken onto the skewers. Be careful, don’t stick yourself … LOL, it happens.
I’ve cooked them in different ways, oven versus grill. I have found that when cooking them in the oven, they come out more moist but instead of using your peanut sauce as a dip after cooking, either way, grill or oven, I brush on the peanut sauce on each individual chicken satay. It’s brilliant. Say bye-bye, dry chicken satay.
Looking forward to soccer season. I’ve missed all the kiddos. See everyone this Friday, Sept. 6 at 5 p.m. at the Clifford playground for a free clinic. Joe, Ben and I will be there. Please spread the word.
Safe travels to all the folks heading home after an awesome summer. I am hoping all the locals are able to catch a breath before Gardens Aglow. Remember, being kind and nice is free.