It’s Thursday again, which means it’s time for CEiMB! This week was hosted by Cathy of The Tortefeasor, and she chose Chicken Sate with Spicy Peanut Dipping Sauce. It seems like we are continuing with the Thai theme from last week, which is fine with me because I love Thai food but don’t eat it all that often.
Once I read over the recipe and got over the initial shock of the lengthy ingredient list, I rummaged around my pantry and realized I only had to buy three things to complete this meal: coconut milk, chicken stock, and bamboo skewers. Yes, that’s correct – I have fish sauce in my pantry but not chicken stock. Crazy, right?
When I mixed the marinade for the chicken, I have to say that I wasn’t that fond of the smell and was afraid I would not like the finished product. However, I think the ingredients really came together in the grilling process, just like last week’s Thai salad dressing/marinade. The chicken was very moist, slightly salty from the soy and fish sauces, and had a little bit of brightness from the lime zest.
I also really enjoyed the peanut sauce. The only change I made was to substitute sriracha for the red curry paste – I don’t like curry very much, but I love chili sauce. I used a generous amount, probably close to 1 1/2 tablespoons, and found that the sauce was perfectly spicy for my taste. I noticed that some other CEiMB members commented that the sauce was too thick, but I didn’t think so. It may be because I used a no-stir natural peanut butter than regular, but I also blended it for a long time. Maybe that made a difference, maybe not.
As you can see in the picture, I also stir-fried some broccoli and straw mushrooms to go along with the chicken. It was very simple. I used vegetable oil, broccoli, and one can of drained mushrooms then finished it off with a drizzle of sesame oil for extra flavor. This was my first experience with straw mushrooms, and they were just okay – next time I’ll use sliced fresh instead.
To round out the meal, I wanted some kind of starch. Since I love spicy things and Scott loves pasta in any way, shape, or form, I picked up these Simply Asia Chili Garlic noodles at the grocery store for a quick addition to the meal. I’m not sure what kind of noodles these were, but before cooking they looked similar to soba noodles. The spiciness level was labeled “medium,” but I found the noodles rather mild. They were good, but next time I would probably add some sriracha to spice the dish up even more. The best part was definitely the chili flakes sprinkled on top!
I’ll mark this one as a success. Thanks to Cathy for another great recipe choice!
4 comments:
Well, I for one am jealous that you had some broccoli to serve on the side of this one. What a perfect match and great for dipping into that peanut sauce. Nice job.
This sounds like a wonderful meal, everything looks fantastic. So glad you and Scott liked the chicken.
So glad that you enjoyed this! I can totally relate to having fish sauce but not having chicken broth. Love how you served this - it looks great! Thanks for cooking along with me this week!
Great picture! I didn't end up getting this made last week, but I'm planning to make it this week. Even though I try to keep chicken broth on hand, I do always have a ton of various Asian components around - fish sauce, hoisin sauce, chili garlic sauce, curry paste, etc. etc.!
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