Chicken Sate with a Spicy Peanut Dipping Sauce is this week’s recipe. The hilarious Cathy chose the recipe. Click here to see the recipe. The recipe is part of the appetizer section, but we made it into dinner portions and served it with some rice.
It starts by marinating the chicken in chicken stock, light coconut milk, soy sauce, shallots, garlic, fish sauce, brown sugar, lime zest, and ginger. Unlike the one hour suggested in the recipe, I marinated my chicken for about eight hours. I loved the flecks of lime zest that stuck to the chicken from the marinade and the flavor of the chicken on its own.
Despite getting six skewers instead of 8, it was still fun to skewer the chicken. Since it was just the two of us, it didn’t matter if I overstuffed my skewers. Although I only used 1 pound of chicken breast, I felt it was a generous amount of chicken for dinner. Unfortunately, I wasn’t able to eat it all. Despite his constant complaints about being hungry, my husband finished all of his and mine.
We liked the peanut sauce very much; it was similar to the sauce we used when we made lime peanut noodles a couple of weeks ago. My dipping sauce was made with peanut butter (I used up the rest of my homemade peanut butter), chicken broth, soy sauce, brown sugar, ginger, lime juice, garlic, chili flakes, red curry paste, and shallot. This sauce was more to my taste, and I was glad to see that my husband enjoyed it, too. He doesn’t like peanut sauces or sauces in general on his chicken, so I was worried it might turn into a pizza night. As a pleasant surprise, he did not only tolerate the sauce but liked it. Since I wouldn’t say I like spicy food, I left out the red pepper flakes. However, I thought the sauce still had a bit of a kick from the green curry paste (the store was out of red curry paste – but they smelled the same to me – very strong and kind of gross).
I decided to make some rice out of the leftover coconut milk instead of discarding it. Using light coconut milk, water, uncooked basmati rice, fresh ginger, and lime juice, I mixed 1 cup coconut milk, 1 cup water, 1 cup uncooked rice, and 1/4 tsp. of grated fresh ginger. It took about 15 – 20 minutes to cook it like regular rice. The rice was very creamy, and the coconut milk flavor was still retained. Even though I couldn’t taste the ginger or lime, I would increase both if I made it again.
Overall, I thought this was a delicious dinner, and I would make the chicken and the dipping sauce again.