Sunday, October 25, 2009

Chicken Satay with Orange Noodles

Takes some time to make but absolutely delish.

Need: For Chicken
2 limes
1/2 c. Rice Vinegar
1/3 c. Chunky Peanut Butter
1/4 c. Cilantro (minced)
1 Tlbs Ginger (minced)
3 cloves Garlic (minced)
3 Tlbs Soy Sauce
3 Tlbs Light Brown Sugar
1 Tlbs Asian Sesame Oil
4 chicken breasts (about 1 1/2 lbs or about 12 frozen chicken tenders)

1. Marinate the chicken
Place 8 bamboo skewers in cold waters to soak until ready to use. Grate 1 tsp zest from the limes and squeeze 1/4 c. juice. In a bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil. Reserve about 1/2 c. of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.

2. Cook the chickenMeanwhile, prepare a charcoal grill or, preheat a broiler grill. When ready to cook, remove the chicken from the marinade, discarding the marinade. Divide the strips among the 8 skewers (I cut the tenders in half lengthwise), threading the strips on lengthwise. Place the skewers on the grill, or put them on a baking sheet and place under the broiler. Cook turning once until seared and opaque throughout, about 6 minutes. Drizzle with some of the reserved sauce, or use reserved sauce for dipping.

Need: Noodles
2 Oranges
1/2 lbs Fresh chinese egg noodles (we use fettuccine noodles)
2 Tlbs Canola or Peanut oil
1 Tlbs finely chopped Ginger
3 Garlic cloves (minced)
6 oz sugar snap peas
2 Tlbs soy sauce
about 1/2 c. chopped green onions
1/2 c. dry white wine

1. Grate 1 tsp zest from the oranges and squeeze 1/2 c. juice and set both aside. Bring a large pot of water to a boil. Add the noodles to the boiling water and cook, stirring occasionally, until the noodles are tender. Drain and set aside.2. In a large frying pan over high heat, heat 1 Tlbs oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir fry just until tender crisp, about 1 minute. Stir in the orage zest and juice, wine (optional), and soy sauce and cook until slightly reduced, 1-2 minutes. Add the cooked noodles and green onions and toss gently to combine. Divide noodles to plates and top with chicken skewers. Serves 4.

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