Asian: Almond Butter Chicken Satay

We took a step back tonight and completed a recipe from last month’s Cooking Light: Almond Butter Chicken Satay.  It has a ‘staff favorite’ tag associated with the recipe so it was certain to be good, although it wasn’t clear from the article whether the whole recipe or just the almond butter itself was the staff favorite.

IMG_0001The recipe takes about 18 minutes to complete, although a 2 hour coconut milk/spice soak is needed for the chicken.  I diced the chicken in the morning and placed in the marinade before leaving for work.

IMG_0002As we found out the almond butter dipping sauce turned out to be the star of the show.  The sauce includes 2 tablespoons each of coconut milk and almond butter along with 1/3 cup water, 1 tablespoon Hoisin, and 3/4 teaspoon Sriracha mixed in.  The sauce is brought to a boil for one minute to combine the ingredients, then 1 teaspoon of lime juice is stirred in.

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Due to the cold weather and snow I elected not to go outside and fire up the grill, instead I just cranked up the temp on a griddle plate and seared the chicken 2 minutes a side with minimal oil.  This result is a grill like char.

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The dish is served with cucumber slices and lime wedges.  I threw together some white rice to get the kids interested in eating the dish.  The chicken soaked in the marinade was good, but the real winner was the Almond Butter dipping sauce which certainly garners a staff favorite denomination and earned the entire dish a 2015 Favorite commendation in the household.  I only wish I had an extra photo of Sarai licking the pot and every plate on the table of the almond butter sauce.

– JB –

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