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Monday, June 2, 2014

Chicken and Tofu Satay with peanut dipping sauce

Chicken and Tofu Satay with peanut dipping sauce

The trick is to marinate the meat for at least an hour and grill at high temperature (500-550 F works best) for just a few minutes on each side. You can also pan fry, use a panini press or grill plate, bake or broil. Just don't overcook or these will be tough (like you get at a lot of restaurants where the protein is stuck to the skewers!).

Leftovers can be de-skewered, cut up into pieces, and used in any other dish in which these flavors would taste good (peanut noodles or stir fries in particular).

1 lb total chicken tenders, or chicken breast cut into strips, 1" cubed extra firm, drained and desaturated tofu
1/2 cup coconut milk
2 Tbsp peanut butter, very soft (so it mixes easily with the coconut milk)
1/2 tsp Thai curry powder
1/2 tsp turmeric
2 cloves garlic, crushed (about 2 tsp)
pinch dried cilantro
2 tsp GF tamari or soy sauce

Wooden skewers, soaked in water for 30 minutes or more

1. Combine coconut milk, peanut butter, curry, garlic, and soy sauce in large dish or container. Add chicken and tofu toss to coat. Cover and refrigerate for at least 45 minutes and up to overnight.

2. Preheat grill, broiler, or fry pan. Thread chicken strips and tofu cubes (about 1-2 tenders scrunched up a bit and 4-5 cubes tofu) onto soaked bamboo skewers.

3. Grill for 2-3 minutes per side or until done. Cooking time will vary depending on thickness of chicken. Mine took about 4 mins each side to get a grill mark.

4. Serve with Thai Peanut Sauce (recipe below).

Thai Peanut Sauce 

 3/4 cup coconut milk
1 Tbsp water
1.5 Tbsp peanut butter
1 Tbsp brown sugar
1 tsp soy sauce
1/2 tsp curry powder
Squeeze of Sriracha if you like a little kick

1. Place all ingredients in a small saucepan over medium-low heat. Simmer for 5 minutes, stirring frequently.

2. Remove from heat and cool before serving. Sauce will thicken as it cools.

Serves 4 ~ Serve with marinated vegetables, like my cucumber salad

Calories 297.2
Calories from Fat 123.75
Total Fat 14g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 19mg
Sodium 231mg
Potassium 53mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 1g
Protein 37g
Calcium 7%
Iron 22%

Asian Marinated Cucumber Salad

Asian Marinated Cucumber Salad

Serve this with satay 

1 large English (seedless) cucumber or 5-6 Persian (mini) cucumbers, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (or more for added kick)

1. Slice the cucumbers as thinly as you can, preferably with a mandoline. (watch your finger tips!!)
2. If you don't have them pre-roasted or toasted, toss your tablespoon of sesame seeds into a small dry frying pan over medium heat and stir until the seeds just begin to brown (less than 30 secs usually).
3. Toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving.

Refrigerate for up to 5 days. Toss again before serving. Makes about 4-6 side servings.

Calories 71
Calories from Fat 0.1
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 700mg
Potassium 7mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 9g
Protein 1g
Vitamin C 4%
Calcium 3%
Iron 1%