Thai Pineapple Peanut Satay Chicken

Name: Thai Pineapple Peanut Satay Chicken
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/3 c pineapple juice; 1/4 c soy sauce; 1/4 c brown sugar (packed); 1 tbsp fish sauce; 1 tbsp lime juice; 2 tsp siracha; 1 tsp dry basil; 1 tbsp garlic (finely minced); 1/2 tsp ginger; 1/4 tsp black pepper; 3 tbsp olive oil; 1/3 c coconut milk; 1/4 tsp cornstarch; 1/3 c peanut butter (crunchy); 2 lbs chicken breast (cut into bite sized pieces.)

Original recipe found on Carlsbad Cravings.

This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Instructions

Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.

Thai Steak Cabbage Wraps

Flavors are fresh and vibrant in this easy take-out style dish.

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Instructions

Preheat a grill to medium-high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 tsp. sesame oil and season with salt and pepper.
Combine 1/4 cup water, the chili sauce, fish sauce, lime juice, and 2 pinches of salt in a small bowl. Set aside.
Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 tsp. sesame oil. Grill the steak 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
Meanwhile pull off 16 outer leaves from the cabbage and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro, and basil. Season with salt. Serve with the sauce. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Chicken Fried Rice

Easy to make and mix up with whatever meat you have if you don't have chicken, also use whatever veggies you like. Make the rice a day ahead.

Course

Main Dish

Cuisine

chinese

Servings

Ingredients

4 Tbsp vegetable oil
3 garlic cloves minced
1 tsp fresh ginger grated
1/4 cup onion finely diced
1 cup fresh or frozen vegetables thawed
3 lg eggs lightly beaten
1 1/2 cups cooked chicken breast diced
4 cups day old cooked rice chilled and clumps seperated
3 Tbsp soy sauce
1 1/2 tsp fish sauce
1 tsp mirin
1 tsp sesame oil
1 green onion thinly sliced
1/4 cup cashews optional

Course

Main Dish

Cuisine

chinese

Servings

Ingredients

4 Tbsp vegetable oil
3 garlic cloves minced
1 tsp fresh ginger grated
1/4 cup onion finely diced
1 cup fresh or frozen vegetables thawed
3 lg eggs lightly beaten
1 1/2 cups cooked chicken breast diced
4 cups day old cooked rice chilled and clumps seperated
3 Tbsp soy sauce
1 1/2 tsp fish sauce
1 tsp mirin
1 tsp sesame oil
1 green onion thinly sliced
1/4 cup cashews optional

Instructions

In wok heat 1-2 Tbsp. on high heat until hot. Add the garlic, ginger, and onion and saute 2-3 minutes or until fragrant. Add the vegetables and cook for another 1-2 minutes or until tender. Transfer to a plate.
Add 1-2 Tbsp more oil to wok. Pour in the beaten eggs. Scramble into small pieces until cooked. Add cooked meat and saute for another minute.
Stir in the rice and break up any large pieces while tossing until heated through about 2 minutes.
Drizzle in soy sauce, fish sauce, mirin, and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the vegetables back in and toss to combine. Salt and pepper to taste.
Top with green onion and cashews. Enjoy!

Recipe Notes

This recipe was adapted from https://lifemadesweeter.com/perfect-fried-rice/