chicken satay

Yi yi yi. Misadventures in cooking. The idea good, but I got a little overexcited with the seasonings. Chicken satay with a coconut-peanut dipping sauce with lime-cilantro rice and ginger-honey carrots. The lime-cilantro rice and ginger-honey carrots were fantastic, but the chicken was too spicy. In my original recipe, I had chili powder for the spice rub. HOT HOT HOT! (Duh, right?) So I have omitted the chili powder for you my internet friends.



Chicken satay

2 boneless skinless chicken breasts, cubed into 1inch cubes
skewers- if wooden, soak them for at least 20 minutes in water
1 tablespoon yellow curry powder
1/2 teaspoon ground cumin
Salt



Lime-Cilantro rice

1 cup sweet/sushi rice
1/2 cup chopped cilantro
Juice of a lime
2 cloves garlic minced
Salt and pepper to taste



Honey-Ginger Carrots

4 medium carrots, skinned and chopped into 2 inch sections
1 tablespoon honey
1 teaspoon powdered ginger
salt to taste

Dipping Sauce

1 can lite coconut milk
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon brown sugar
juice of 1 lime


Start up the rice. Bring a medium saucepan filled with water to boil. Add the carrots and boil until fork tender, about 10 minutes. Cut chicken into 1 inch cubes, season with salt. Combine the curry powder and cumin and coat the chicken cubes with the spice mixture, and stick onto the skewers, about 5-7 pieces of chicken per skewer, with a little room between each cube. Combine all of the dipping sauce ingredients in a small saucepan and heat over medium low heat until it simmers, stirring often. If the dipping sauce is too thick, add water until the desired consistency is reached. Heat a grill pan over medium-high heat and coat with a little oil to prevent the skewers from sticking. Cook the skewers, turning them every few minutes so each side gets browned, and chicken is white all of the way through. Add ingredients to rice and mix to combine. Drain the carrots and toss in the honey and ginger.

This meal now will be delish! Live and learn, right? The amount of surface area on the chicken gives the spice a lot of room to adhere to, so watch out.