Chicken Satays with Peanut Sauce

I have been over the moon using the grill my dad gave me when I moved into this house. I didn’t get much use out of it for the first nine years, but I am making up for that now. It took me a bit of time to get confident enough to stray from pork steaks, hamburgers, and the occasional zucchini, but stray I did in making these grilled chicken satays with peanut sauce, a super easy, super delicious recipe from the Damn Delicious site. The skewers make these easy to maneuver and the kids will find them lots of fun.  If you are a fan of chicken with peanut sauce, these are a must make.

Chicken Satays with Peanut Sauce
From damndelucious.net

Marinade:
¼ c. coconut milk
2 T. reduced sodium soy sauce
2½ t. yellow curry powder
1½ t. turmeric
3 cloves garlic, minced
1 T. freshly grated ginger
1 T. brown sugar
1 T. fish sauce
2 lbs. boneless, skinless chicken thighs, cut into 1 inch chunks
1 T. canola oil
Kosher salt and freshly ground black pepper, to taste

For the peanut sauce:
3 T. creamy peanut butter
1 T. reduced sodium soy sauce
1 T. freshly squeezed lime juice
2 t. brown sugar
2 t. chili garlic sauce, or more, to taste
1 t. freshly grated ginger

To make peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Whisk in 2 to 3 tablespoons water until desired consistency is reached; set aside.

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce.

 In a gallon size Ziploc bag or large bowl, combine chicken and marinade; marinate for at least two hours to overnight, turning the bag occasionally.

Drain the chicken from the marinade, discarding the marinade.

Bring grill to medium high heat. Thread chicken onto skewers*. Brush with canola oil; season with salt and pepper, to taste.

And skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165° F, about 12 to 15 minutes. Serve immediately with peanut sauce.

*Soak skewers in water for 30 minutes to an hour prior to using to prevent them from catching on fire.

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Cheesecake Factory Thai Chicken Pasta

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The French term mise en place (In culinary terms this means to have all of your ingredients chopped, prepped, and in place prior to cooking.), will serve you well in this recipe. If you do so, this delicious, flavorful, Cheesecake Factory clone can be on the table in 30 minutes. It’s been a while since I was last at the Cheesecake Factory, and an even longer while since I last had this dish, considering that, some time ago, they removed it from their menu. From what I can remember, however, this version is better than theirs.

 Cheesecake Factory Thai Chicken Pasta

  For the Peanut Sauce:

1 c. creamy peanut butter

¼ c. soy sauce

1 T. chili paste

2 T. dark brown sugar

1 Meyer lemon, juiced

½ c. hot water

1 clove garlic, minced

1 t. rice vinegar

1 t. ground ginger

½ t. sesame oil

For the Pasta:

2 T. vegetable oil

2 chicken breasts, cut into strips

12 oz. linguini

1 c. peanuts

1 c. julienne sliced carrots

1 c. fresh bean sprouts

½ t. ground ginger

Prepare peanut sauce by whisking all ingredients together in a medium bowl until smooth and creamy; set aside.

 Bring a large pot of water to a boil, and cook linguine according to package directions. While linguine is cooking, heat vegetable oil in a 12-inch skillet or wok. Add chicken strips, ground ginger, and peanuts, and sauté until chicken is done. Add carrots and bean sprouts, and sauté an additional two minutes. Add sauce, all at once, and let simmer to heat through. Add cooked, drained linguine, and toss well. Serve.

 Makes 4 large main dish servings.