Ingredients: FOR THE CHICKEN SATAY 1 tablespoon reduced-sodium soy sauce 2 teaspoons cooking oil 2 garlic cloves, finely minced 1 tablespoon grated fresh ginger 1 teaspoon ground cumin freshly ground black pepper 2 boneless skinless chicken breasts, cut evenly into bite-sized pieces wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES 1 teaspoon cooking oil 1 garlic cloves, finely minced 1 teaspoon finely minced red chile pepper 1/2 lime, juiced 2 tablespoons honey 1/4 cup peanut butter 2/3 cup hot water 2 tablespoons reduced-sodium soy sauce 8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD 1 medium cucumber, very thinly sliced 1 teaspoon white wine vinegar or rice vinegar 1 tablespoon honey 1/2 teaspoon finely minced red chile pepper Directions: For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles. For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay. For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.
Posted on: Fri, 16 Aug 2013 17:41:06 +0000
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