Chicken Satay Skewers with Spicy Peanut Sauce

Main, Poultry, Starters | February 21, 2017 | By

How many ways can you cook chicken? Stop hitting yourself over the head with a meat mallet because you’re stuck on the same old recipes! Find some wooden skewers and make this easy and fun-to-eat chicken dish! You can serve it as a starter, or make it a main course with steamed rice on the side. I’ve skewered it with both chicken cutlets or cut-up chicken breasts. Either will do. The chicken doesn’t take long to grill using an indoor grill pan or outdoor grill, so stay on top of it! If you have any leftovers, top a salad with this chicken — so tasty!

Chicken Satay Skewers with Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
For the Marinade
  • 2 teaspoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sambal oelek
  • ½ teaspoon fresh lime juice
  • 1 tablespoon grated ginger
  • Handful chopped fresh cilantro
  • 1 pound skinless, boneless chicken tenders
  • 8 bamboo skewers soaked for 30 minutes
Spicy Peanut Dipping Sauce
  • 2 tablespoons light coconut milk
  • ¼ cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed or grated garlic
  • ¼ cup creamy peanut butter
Instructions
  1. In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread each chicken tender onto a bamboo skewer.
  2. Heat a grill pan or grill on medium-high. Spray with cooking spray first so chicken doesn't stick. Grill chicken 2 to 3 minutes on each side until cooked through and light grill marks appear. Serve with dipping sauce.
To make dipping sauce
  1. Combine all ingredients into blender and blend until smooth and creamy.
Notes
Also good with rice on the side if serving as an entree.

Sambal oelek can be found at specialty Asian markets and select grocery stores.

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Thai Pesto Zucchini Noodles with Shrimp Meatballs

Seafood | February 7, 2017 | By

This Thai Pesto Zucchini Noodles with Shrimp Meatballs dish is a delicious and healthy meal that will have you licking your plate!  I used to make veggie noodles the hard way, using the small, manual veggie gizmo that made your hand cramp up! No more of that! Now I use this awesome crank spiralizer that is a cinch to use!  It has inspired so many dishes in my kitchen, like this one!  I’ve used this for beets, carrots, cucumbers, you name it! The shrimp meatballs are from an appetizer dish on my blog that I repurposed for this dish.  But you can top the zucchini noodles with your own meatballs. Get creative, get inspired in your kitchen!

Spiralizing zucchini has never been easier with this awesome gizmo!

This delish pesto sauce can be used for so many dishes, tossed or topped!

Spicy shrimp meatballs top off this healthy, easy noodle dish!

Thai Pesto Zucchini Noodles with Shrimp Meatballs
 
Author:
Serves: 4
Ingredients
  • 2 large zucchinis
  • 1 cup fresh Thai (or regular) basil
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon fish sauce
  • 2 tablespoons green curry paste
  • Juice from 1 lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon canola oil
  • For the shrimp meatballs:
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Cut off the ends of the zucchinis and make zucchini noodles in a vegetable spiralizer. Pat the zucchini noodles dry and set aside in a large bowl.
  2. To make the pesto:
  3. In a food processor, pulse the basil, cilantro, mint, garlic, walnuts, fish sauce, green curry paste, and lime juice. Slowly drizzle in the olive oil and pulse until smooth. Taste for seasoning.
  4. Heat one tablespoon of oil in a wok or large frying pan over medium heat. Quickly toss the zucchini noodles into the oil, cooking briefly until al dente. Coat the zucchini with several tablespoons of the pesto sauce (to your liking), remove from wok or pan as soon as zucchini is fully coated. Place the noodles in a bowl topped with several of the shrimp balls and serve immediately.
  5. To make the shrimp meatballs:
  6. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  7. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  8. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  9. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes.

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Seared Chili Scallops with Baby Bok Choy

Main, Seafood | January 31, 2017 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

This sweet, tender Seared Chili Scallops recipe is a dish I could eat once a week!  Honestly, it’s incredibly easy and so impressive when plated!  Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy.  The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers.  Did I mention how low-fat this recipe is?  No guilt!  Just some Asian persuasion from our end!

Quickly wilted baby bok choy is deliciously paired with the seared scallops!

Sweet and succulent fresh sea scallops are the star of this dish!

Seared Chili Scallops with Baby Bok Choy
 
Author:
Serves: 4
Ingredients
  • 4 tablespoons canola oil (divided)
  • 2 garlic cloves, minced
  • 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
  • Zest and juice from one lemon
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon orange zest
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 20 large sea scallops
  • 1 pound fresh baby bok choy, ends trimmed
Instructions
  1. In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
  2. Heat a heavy skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
  3. Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
  4. Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.