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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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.

Easy Spiced Pumpkin Coconut Soup

Soup & Salad | January 17, 2017 | By

Baby, it’s cold outside!  Warm up your tootsies with this super easy Pumpkin Coconut Soup!  I literally made this in 30 minutes!  Need I say more? There are so many fragrant spices in this recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying! It’s seriously healthy too, no fat in this bowl of goodness! Pair it with a nice glass of wine (or whisky) and you’ll be warming up in no time!

Pumpkins really work wonderfully in this comforting bowl of soup!

Toast the raw pumpkin seeds with a sprinkle of salt and sriracha seasoning!

 

 

Easy Spiced Pumpkin Coconut Soup
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons virgin coconut oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 red Thai chili pepper, seeded and finely chopped
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon Kosher salt
  • 2 cups low sodium chicken stock (or vegetable stock)
  • 1 cup light coconut milk
  • 2 15 oz. cans pumpkin purée
  • 1 tablespoon dark brown sugar
  • ⅛ teaspoon black pepper
  • Dollop of low-fat sour cream
  • Toasted sriracha pumpkin seeds for garnish (recipe below)
Instructions
  1. Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
  2. Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
  3. To make the toasted sriracha pumpkin seeds:
  4. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
Notes
Thai chili peppers can be replaced with red chili flakes. Sriracha seasoning can be replaced with adobo seasoning. For vegetarian, you can substitute the chicken stock for vegetable stock.

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