Chicken with Peanut Sauce, May 20, 2015

Last summer, after years of experimentation, I finally hit upon the perfect recipe for Indonesian-style peanut sauce, which we love with chicken, beef, and pork. Last week, I made it for some rotisserie chicken I picked up at the grocery. I sliced off the breast meat and served it with the peanut sauce, reserving the rest of the meat for the next night's dinner. I made some basmati rice and a colorful Thai-inspired salad to go along with it. The recipe for the salad came from Too Many Cooks by Emily Franklin (which is a really fun book), although I made omissions and substitutions to suit our tastes.

Bomb-Diggity Peanut Sauce

3 cloves garlic, minced

3 scallions, sliced (white and light green parts only)

1/4 c. chicken broth

1 tbsp. soy sauce 

Juice and zest of 1/2 lemon

1-2 tsp. chili powder

1/2 tsp. brown sugar

1/2 c. coconut milk (unsweetened)

1/3 c. smooth peanut butter

3/4 tsp. powdered ginger

Cook garlic & scallions in broth, covered, for a couple minutes. Add soy sauce, lemon, chili, brown sugar. Bring to a boil, then reduce heat. Simmer, uncovered, about 5 minutes, stirring often. Add coconut milk, peanut butter, and ginger and heat through. Makes enough for 4-6 people.

Thai Rainbow Salad

2 tbsp. key lime juice (fresh juice from regular limes is also fine)

2 tbsp. good quality olive oil

1 tbsp. sesame oil

3 tbsp. coconut milk

1 tsp. honey

A few shakes of hot sauce (Thai chili sauce is recommended, but we didn't have any on hand & this worked fine)

7 leaves romaine, torn into bite-size pieces

1/2 head napa cabbage, sliced thinly

1/2 red cabbage, sliced thinly

A handful of basil leaves

1 bunch scallions, light green and white only, sliced

3 cloves garlic, minced

1/2 red pepper, sliced thinly

1/2 yellow pepper, sliced thinly

Salt & pepper

Pepitas

Mix everything up to romaine. Mix vegetables. Toss with dressing. Season with salt and pepper. Serve topped with pepitas. Serves 6-8.