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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If people take the trouble to cook, you should take the trouble to eat."
-Robert Morley, Playwright

The refrigerator light goes on...

This is, quite simply, as easy as it gets for a great meal. Mix marinade – 1 minute. Marinate chicken – gotta wait a bit. Mix peanut sauce – 1 minute. Cook rice – gotta wait a bit. Cook chicken – serve.

If you're feeling really adventurous, have the Thai Cucumber Salad with this. That'll take a whole five minutes to prep.

In the time that it takes to drive to the local Thai restaurant you can make dinner that's just as good and a whole lot better for you.

Non-Stick Griddle

This is another essential kitchen tool.  There are so many uses for a griddle – making pancakes and French toast, for example.  When making a recipe like the Black Bean Cakes or Risotto Cakes using a light spray of olive oil will help them brown and crisp properly.  

There was a time when only pans of lesser quality were made with non-stick coatings but now most of the better manufacturers make excellent quality non-stick products.  That said, you don’t have to spend a lot of money on a griddle.  The griddle that I use is an inexpensive one that I bought at Kmart that I have used for over 5 years.  It cost all of $14.00.   


 

Chicken Satay



Servings = 4 | Serving size =4 ounces chicken with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe also requires making Thai Peanut Sauce

This recipe does makes great leftovers hot or cold. If reheating, do so gently.

Serve with Coconut Rice

AND

Serve with Thai Cucumber Salad

4 skewers
1 tsp sugar
1/4 tsp salt
1 Tbsp curry powder
1/2 cup light coconut milk
fresh ground black pepper (to taste)
1 lb boneless skinless chicken breast (cut into 4 4-ounce strips)
spray oil

If using wooden skewers, place them in a large dish with water to soak so that they don't burn while cooking.

Place the sugar, salt, curry powder, coconut milk and pepper in a small bowl and whisk until smooth.

Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.

Cook on each side about 8 – 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.

Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.

Nutrition Facts

Serving size = 4 ounces chicken with sauce

Servings = 4

.

Amount Per Serving

Calories 152 Calories from Fat 32
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 2g 1%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 220mg 9%
Total Carbohydrates 2g 1%
    Dietary Fiber 0g 2%
    Sugars 1g  
Protein 26g  
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 9%
Vitamin K 2 mcg Potassium 331 mg
Magnesium 40 mg