satay inspired chicken with carrot salad
TOTAL TIME: 45 minutes
SERVES: 2
Protein
2 lbs chicken thighs
Milk & Dairy
1/4 cup plain yogurt
Pantry
3/4 cup natural peanut butter
1/4 cup + 2 tbsp soy sauce
1 tbsp fish sauce
2 tsp curry powder
3 tbsp brown sugar
1 tbsp white sugar
1/4 cup rice wine vinegar
1/4 cup peanuts
1 tbsp sambal or sriracha (optional)
1 tsp dried onion flakes (optional)
1/4 tsp msg (optional)
Produce
2 tbsp ginger
4 cloves garlic
3 baby cucumbers
2 carrots
Green onions and cilantro for topping (optional)
Start your marinade. Mix all marinade ingredients in a large bowl: 1/4 cup soy sauce, 1 tbsp fish sauce, 2 tsp curry powder, 2 tbsp brown sugar, 1/4 tsp msg (optional), 1/4 cup plain yogurt, 1 tbsp ginger minced, 2 cloves garlic minced.
Slice chicken into 1 inch cubes and place in marinade for 30 or so minutes while you prep everything else (or up to an hour if you can).
Preheat your broiler on high.
If you're making rice, now is a good time to start it.
Make your peanut sauce. Mix all your ingredients: 3/4 cup natural peanut butter, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice wine vinegar, 1 tbsp ginger, 2 cloves garlic, 1 tsp dried onion flakes (optional). Add 1/4 - 1/2 cup warm water to thin to a consistency thin enough to drizzle. Set aside.
Make your salad. Using a mandolin if you can, julienne your carrots and cucumbers. Toss in 1 tbsp white sugar, 3 tbsp white wine vinegar, and a large pinch of salt.
Top with 1/4 cup chopped peanuts.
Finish your chicken. Skewer marinated chicken and place onto parchment lined baking sheet. Place on upper oven rack and cook for 12 minutes. Keep a close eye - you want a bit of char but depending on the heat of your oven you may need to flip halfway.
**If using wooden skewers be sure to pre-soak them in water to prevent burning.
**I use parchment paper to protect my baking sheets, it will char but mine has never caught on fire. Feel free to swap for foil if you're nervous or skip completely if you're ok with scrubbing the sheet after.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!