Deb and I are not adventurous diners, and although we do eat red meats, that isn’t a major focus of our diets. We probably prepare more dishes with cheeses or beans than our neighbors or family members. And as much as I really tire of chicken, that has become the “meat” we prepare and consume most.
And we like rice, especially Coconut Rice, which I adopted while living in Panama and South America. So this Chicken Satay with Peanut Sauce and Coconut Rice was a natural to try, many years back. We both enjoyed the dish, and it made a regular appearance in the menu. Deb used the sauce sparingly, while I treat it like gravy for my rice, so this gave some latitude for interpretation.
We hadn’t made the dish since retiring to Florida, partly because we couldn’t find the Taste of Thai Peanut Sauce packets I had always used in California. Recently, however, Deb found their sauce (in jars) at Publix, so we decided to see if that would bring the recipe back. Well, the sauce seemed really distinct to me, as compared to the packet, but once I had doctored it with extra peanut butter and coconut milk, we agreed it was pretty close to earlier versions.
Chicken Satay has, therefore, returned to our menu. Here’s the recipe, along with the bonus Chicken Salad that can be had using leftover meat:
Coconut rice – a modest meal for 2-4 people that may yield cooked meat for Chicken Salad later.
Ingredients:
- Chicken filets or boneless breast cut into long portions (8-10 strips)
- Coconut milk (cream of) – 2 cans
- Mango Chutney – pantry
- Italian Dressing – pantry
- Sesame Dressing (optional) – pantry
- Rice, Basmati, washed, 1.5 cups for 3 people
- Taste of Thai Peanut Sauce (bottle or dry package mix)
- Peanut Butter (smooth or chunky, or both)
- Salt – pantry
Prepare Chicken in a Marinade (at least 30 minutes)
- Coconut milk (cream of) – ½ can
- Mango Chutney – 1-2 T
- Italian Dressing – about ¼ cup
- Sesame Dressing (optional) – 1-2 T
Combine marinade, cover chicken. Either now, or later, string filets onto skewers (if wooden, then soaked in water). Return to a shallow pan (I use quarter sheet pans) and refrigerate until time to broil. As soon as you’ve started the rice, lay the skewers in a shallow pan and broil (or grill), turning to ensure even cooking. Meat is done at 160 F (less than 15 minutes).
Prepare Peanut Sauce-Combine the following ingredients in a saucepan:
- Taste of Thai bottle or package, use more Coconut milk with the dry mix.
- Peanut Butter – ¼ to ½ cup
- Coconut milk – ½ can or more
Bring to a boil and turn to a slow simmer. Add more coconut milk or peanut butter to taste. Also can add some mango chutney, or whatever flavor suits your sense of a tangy sauce. The sauce improves with with some time on the heat.
Coconut Rice
- Washed Rice, at least a cup for 2-3 people
- Coconut Milk, ½ can or more, depending on the amount of rice
- Salt -1/2-1 t
- Boiling Water
Drain rice and add to a heavy pot or rice cooker (I use the Le Creuset rice pot). If in a rice cooker, add water and coconut milk in 1:1 ratio, and salt. If in a heavy pot, seal the rice by frying briefly with Olive Oil or Coconut Oil. Combine coconut milk and boiling water, then reheat in the microwave. Add the liquid and saltto the pot until it just covers the rice. (I do not use a full 2:1 ratio of liquid to rice.) Bring to a boil, cover and simmer 2-3 minutes and turn off. After 7-10 minutes, check the rice for doneness and moisture. Turn the heat back on for 2-3 minutes, add more liquid if the pot is dry. Leave rice covered and turn off the heat. A few minutes before serving, fluff the rice and make certain it’s done to your taste. Grains should remain separate, though coconut rice is a bit coated and heavier than plain rice.
CHICKEN SALAD
Salvage and refrigerate leftover chicken pieces. For salad prep, cut or tear chicken into small to bite-sized pieces. Add a nice portion of fresh, chopped celery, Moisten with Miracle Whip. You will likely want to add some salt, and even a bit of mustard. It’s a really fine Chicken Salad.
23 January 2025
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