Satay Chicken - thanks Missindi!

[cinnamon_queen]

This was a great recipe...thanks so much for reviewing this (in the april reviews and on your blog)! My boyfriend and I really enjoyed it. I made a few minor changes, but the only thing that I would definitely do differently is to not use the whole chicken. We didn't have very much sauce for the rice to soak up. It was so flavorful and quick to make. I had dbf shred the chicken (we used rotisseri chicken breast white meat only, skin removed) and after he did that I had the entire dinner ready in less than 10 minutes (I had the rice and veggies cooking while I was making the sauce)! A great weeknight meal, and he has requested it to be made again because it had such a great flavor. I was happy about that because I eat a lot of chicken and he prefers red meat (he grew up on dry, flavorless chicken).

Just one question - have you run this through MC? I couldn't get MC to recognize a rotisserie chicken and was wondering what the nutritional analysis was. I had 4 good sized servings with this.

Here is the recipe for anyone that is interested. I have noted my changes at the bottom.

Satay Chicken
1 tablespoon olive oil
1 rotisserie chicken, taken apart, in bite sizes pieces
3-1/2 oz. snow peas
1/4 cup cream of coconut
1 tablespoon crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon ginger paste
1/4 cup chicken stock
3 tablespoons brown sugar
3/4 cup fresh cilantro leaves, chopped (reserve a few pieces for topping)
Peanuts

Heat a wok or large frying pan over high heat. Add the oil and chicken and cook for 3-4 minutes or until heated through. Add the snow peas and cook for 1 minute, then add the combined cream of coconut, peanut butter, soy sauce, stock, ginger paste and sugar and cook for a further 2 minutes, or until slightly thickened. Stir through the cilantro and serve over steamed rice. Top with a few pieces of cilantro and peanuts.

Erika's notes: Excellent flavor! Made June 2005. Instead of snow peas, I used broccoli and did not use the olive oil at all. Also, used a breast of rotisserie chicken instead of a whole chicken which worked out really well. Next time use only half of the chicken, as there was way too much chicken for the sauce and it would have been nice to have some sauce to soak up the rice. Also used reduced sodium soy sauce, and natural crunchy peanut butter. I forgot to add the cilantro, but still tasted great.

[MISSINDI]

Hey Erika! Glad you tried my recipe and liked it. Surprised you had too much chicken, but maybe my rotisserie chicken was just a little smaller than usual. I also don't use any of the skin and if I'm doing the picking-the-meat-off-the-chicken myself, I don't go as deep as DH because I don't like touching it. Anyway... do try it with the cilantro next time. I know it tastes great without it, but wait 'till you add it. I love that the meal is so quick to table. Don't have MC, but maybe someone else can help you there. :)

[Linda in MO]

Looks good! This calls for "cream of coconut", not coconut milk, right?

[doggerham]

I had the same question as Linda in MO.

[MISSINDI]

Correct, cream of coconut. :)

[Linda in MO]

Originally posted by MISSINDI
Correct, cream of coconut. :)
Thanks!

[jules1993]

The recipe sounds great. Thanks for sharing. What is ginger paste or perhaps, where do you get it?

Thanks.
Julie

[cinnamon_queen]

Well, don't I feel like an idiot! In all of my post-workout, boyfriend is with me and saying he's starving rush through the grocery store I grabbed the COMPLETELY wrong coconut sauce. After looking at the ingredients I didn't feel like it was the right thing, but I just got it anyway.

This is what I bought: http://www.qualityspices.com/cgi-bin/cgiwrap/kundanfo/shopzone30.cgi/st_prod.html?p_prodid=32&p_catid=17

I'm such an Indian food novice, I didn't think to pay attention to the fact that it said korma on there.

So, I now need to try this recipe again with the correct coconut sauce. I'm sure it's still great as the other flavors came together so well, but I still need to try it! Using this sauce may have been the reason I didn't have enough for both the chicken and the rice! :rolleyes: At least we all now know that this recipe is also just as fantastic with a Korma sauce in place of the coconut sauce....right? :o

*sigh*

[cinnamon_queen]

Originally posted by jules1993
The recipe sounds great. Thanks for sharing. What is ginger paste or perhaps, where do you get it?

Thanks.
Julie


I found mine in the Indian food section of the grocery store (or just check the "ethnic aisle") However, make sure NOT to grab the creamy coconut cooking sauce that is also found in this section...it's not the same thing as cream of coconut! LOL!

[MISSINDI]

Originally posted by jules1993
The recipe sounds great. Thanks for sharing. What is ginger paste or perhaps, where do you get it?

Thanks.
Julie

Like Erika, I buy mine in the Indian section (or at an Indian grocery store). If you can't find it, it will also work with fresh grated ginger.

[jules1993]

Thanks for the tips! all of them!!!!

Look forward to trying out this recipe.

Julie

[doggerham]

Missindi One more quick question on this dish -- are you using fresh snow peas or frozen, or does it matter?

I was thinking of using some sugar snaps that I blanched and froze, but I used some last night, stir frying them from their frozen state of suspended animation and they got kind of soggy (still tasted pretty good, tho). So, I'm afraid of making the same mistake, YKWIM?

Thanks,
Amy

[MISSINDI]

I used fresh. The ones that you used last night, did they still have a bit of their crunch or no?

I gotta tell you - this was actually the first time I had snow peas (or even cooked with them) and didn't really care for them. But I tried! Next time I make the recipe, I'm going to go with Erika's sub of broccoli.

Hope this helps, Amy. :)

[doggerham]

I used fresh. The ones that you used last night, did they still have a bit of their crunch or no?

They had some crunch, but the structure kind of collapsed after the blanch, freeze, stirfry process. Can't blame them, I probably would too. I might have to try freezing them raw if I ever get another good deal an a bunch of them.

I'm enamoured of the stir-fried sugar snaps that they serve at PF Changs. Its now clear that you have to start with fresh.

[CindySoCal]

Where in the grocery store do you find cream of coconut??
Thanks! :)

[MISSINDI]

Originally posted by CindySoCal
Where in the grocery store do you find cream of coconut??
Thanks! :)

Usually in the "ethnic" section near the Goya products.

[doggerham]

The Coco Lopez brand is usually found with the margarita mix and other mixers like tonic water etc.

I made this last night. DH took one bite and went off to make a cheese sandwich.

I found it too sweet for my taste, (a lot of Thai food is like this for me) and lacking balance of sweet, sour, salty, bitter. I added soy sauce to my serving, and that helped some. If I were to make it again, I would think about adding some heat and some sour -- maybe tamarind? I would also try regular full-fat coconut milk.

I did double the sauce, but did NOT double the sugar -- heck, I only used 2/3 of the sugar as written. But, between the sweetened cream of coconut and the sugar, it was too much.

[MISSINDI]

It definitely is a little sweet, but didn't think overly so. They can't all be winners for everyone's tastebuds. If you were closer, I'd say send me the leftovers. ;)

[doggerham]

Nope, I'm having the leftovers for lunch! :)

I liked that it was so easy and think with a little tweak here and there I can make this more for 'my" palate and still keep it pretty easy.

Hmmm, maybe lime juice is the answer?

[Linda in MO]

Originally posted by doggerham
Hmmm, maybe lime juice is the answer?
I'd give it a shot. I like to squeeze lime juice over my peanutty noodles.

[doggerham]

Coming back to say that I ate leftovers last night for dinner (instead of lunch), and the sweetness seemed to have toned down a fair amount. Of course, that also might have something to do with the soy sauce DH dumped on the serving before he abandonded it.

At any rate, its not going to waste, and will probably be made again with some tweaks for me. Thanks MISSINDI~!

[Chocolate Rose]

Originally posted by doggerham
I would also try regular full-fat coconut milk.
I think that that was what I accidentally did. My can said "Coconut Cream" but the ingredients were coconut milk and water. After reading your thoughts on it being too sweet, I may stick with the coconut milk. It was plenty sweet with the added sugar. I think that next time, though, I would leave out the water as the coconut milk is much thinner than cream of coconut.
I used boneless, skinless chicken breasts and just cooked them in the first step rather than reheating the already cooked chicken. I used sugar snap peas in place of the snow peas.