As the weather is changing, so are my taste buds. I want to make foods that a lighter but still tasty, of course. Last night I was in the mood for Thai Food. If you love Thai food, I recommend buying the new cookbook The Pepper Thai by Pepper Teigen (Chrissy Teigen’s mom). I was pleasantly surprised when I received this cookbook in the mail. Pepper has another daughter Tina (Chrissy’s sister), who is marrying my brother in June. Tina knows how much I love to cook so she sent me a signed copy.
This cookbook includes eighty amazing Thai classic recipes. Last night I selected to make the Chicken Satay and the Tangy Cucumber Salad. In the cookbook, the Chicken Satay does come with a Pounded Peanut Sauce that looks amazing, but I was limited on time, so I used an already made spicy peanut sauce from Whole Foods; it was delicious. Together with these two recipes, I added brown rice from Trader Joe’s and, of course, challah because it was Shabbat! Here is the Chicken Satay recipe. I bought organic range free chicken cutlets, which are already pounded thin. It definitely saves time. I hope you enjoy and much as my family did. When they eat and say wow, and all the food is gone, I know I have hit a home run. Equally great is that the meal was very healthy. Enjoy!
- SERVES: 5–6
- PREP: 20 MINUTES
- TOTAL TIME: 2 HOURS, 30 MINUTES (INCLUDING MARINATING TIME)
INGREDIENTS FOR THE SATAY
- ¼cup packed light brown sugar
- 1tablespoon ground coriander
- 1tablespoon ground turmeric
- 2teaspoons ground cumin
- 1tablespoon kosher salt, plus more for grilling
- ½teaspoon ground white pepper
- 1cup full-fat coconut milk
- 2pounds boneless, skinless chicken breasts or thighs
- Vegetable oil, for grilling
- To make the satay: In a medium bowl, whisk together the brown sugar, coriander, turmeric, cumin, salt, and white pepper. Add the coconut milk and stir until combined.
- Place the chicken on a cutting board and cover it with a layer of plastic wrap. Use a rolling pin, small skillet, or meat mallet to pound and flatten the chicken until about ½-inch thick. Slice the chicken against the grain (lengthwise) into strips about 1-inch wide. You should end up with 20 strips.
- Add the chicken strips to the bowl of marinade, tossing and massaging to coat evenly. (Alternatively, you can also put everything in a resealable plastic bag.) Cover and refrigerate for at least 2 hours or overnight.
- About 30 minutes before you’re ready to cook, remove the chicken from the fridge and place twenty 6-inch bamboo skewers in water to soak.
- Remove the skewers from the water and thread 1 strip of chicken onto each skewer, leaving the bottom quarter empty to act as a handle. Reserve the leftover marinade to brush on while grilling.
- At least 5 minutes before cooking, preheat a grill or grill pan to medium-high heat, or adjust an oven rack to the highest position, place a sheet pan on the rack, and preheat the broiler. Brush the grill grates, the grill pan, or the sheet pan with oil to help keep the chicken from sticking. Cook the chicken on one side until browned but not charred, 3–5 minutes, brushing once or twice with the reserved marinade and sprinkling with a pinch of salt. Flip the skewers over and cook on the other side until the meat is cooked through and browned another 3–5 minutes.
- Serve the satay with peanut sauce for dipping.