Chicken Satay Stir Fry

What, did you think I was just going to give you a recipe for peanut sauce and send you on your merry way?

I’m not cruel like that.

This is a lazy, filling version of chicken satay. Forget pounding the chicken flat, forget pulling out the grill. Add a few veggies, throw it over noodles, and booyah. There you have it:

Chicken Satay Stir Fry

Ingredients:

1 recipe Thai Peanut Sauce

1 lb chicken tenders, cut into pieces

1 onion, cut into rings

8 oz mushrooms

1 head broccoli, broken into florets

1/2 head cabbage, shredded

6 cherry tomatoes

1 package noodles (rice are best, but soba or even regular pasta noodles will do)

Soy sauce, to taste

Oil, in which to saute.

1. Throw the broccoli in a pot of boiling water.  Let it boil for about 3 minutes, or until it turns bright green but still has crunch and isn’t really cooked. This is called blanching. When it has turned bright green, take it off the heat and put the florets into a bowl filled with ice water to stop the cooking process.

2. While the broccoli blanches, put the chicken and the 1/2 of the peanut sauce in a ziploc bag. Be sure to get the sauce on all the chicken pieces.

3. While the broccoli rests in the ice water, sautee the onion and mushrooms over medium-high heat for about 5 minutes, until the onions have softened.

4. Add the broccoli (after drying it on a paper towel) to the pan, and sautee for an additional 5 minutes, or until the mushrooms have softened and the onions have started to turn golden at the edges.

5. Add the 1/2 of the remaining peanut sauce to the pan, and toss the veggies around in it.

6. Add the chicken and the marinade into the pan and turn the heat down to medium low.  Cook for about 10 minutes, or until the largest piece of chicken is fully cooked when you cut it in the middle. Also, here is where you may want to add more soy sauce.

Make sure that you turn it on medium low so you don’t have the burned peanut business that you see at the right edge of my pan.

Learn from my mistakes, people.

7. When the chicken is cooked, add the cabbage…

and the tomatoes. Wait until the tomatoes have popped and warmed through, and…

8. Serve over noodles with the remaining sauce.

This dish looks like a mish-mosh but it tastes like a dream. The peanut sauce becomes thicker and nuttier as it cooks, adding depth to the sweet onions and tender chicken. The broccoli softens but retains a bit of bite, and adding the cabbage at the last minute means that it wilts but still lends a crunch to the dish. This is salty, savory, nutty, and delicious. As a bonus, it’s incredibly healthy.

But, don’t let that deter you.

It’s also damn tasty.

Comments

  1. Justin says:

    The one taste I dislike more than chocolate – peanut!

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