Frying Pan Chicken Satay
Gluten-free, lactose-free, FODMAP friendly
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ cup fresh lime juice
- 2 tsp sugar
- ½ tsp salt
- ½ tsp Kitchen Bouquet
- ½ tsp dried ginger
- 1-2 dashes Tabasco sauce
- ½ tsp black pepper
- 2 tsp garlic-infused olive oil
Peanut sauce:
- ½ cup good peanut butter, either smooth or chunky
- ½ cup hot water
- 2 tsp sugar
- ½ tsp Kitchen Bouquet
- 2 tsp vinegar
- 1 Tbsp fresh lime juice
- 1-2 Tbsp chopped fresh or frozen cilantro
- 1-2 dashes cayenne or Tabasco
- Fresh, hot rice
- Cooked peas
- Cooked sliced carrots
- Optional: fresh lime slices for garnish
Instructions
- Prepare marinade: Mix ¼ cup lime juice, 2 tsp sugar, salt, ½ tsp Kitchen Bouquet, dried ginger, 1 or 2 dashes Tabasco, black pepper, and garlic-infused olive oil.
- Prepare chicken: Thinly slice chicken breasts against the grain, angling your knife slightly on the diagonal to make the slices wider. Add to marinade in a medium bowl, cover and refrigerate at least 2 hours.
- Prepare peanut sauce: Measure peanut butter into a bowl. Pour in the hot water, and stir until it’s smooth. Have faith. It will smooth out. Stir in 2 tsp sugar, ½ tsp Kitchen Bouquet, 2 tsp vinegar, 1 Tbsp fresh lime juice, cilantro, 1 or 2 dashes cayenne or Tabasco. Cover and set aside.
- Cook chicken: Drain off excess marinade (reserve in a small, microwave-safe bowl), and sauté chicken in large frying pan until cooked through. Some marinade will cling to the chicken, creating a lovely juicy mess in the pan.
- While chicken cooks, prepare side dish: Cook peas and/or carrots, if not already cooked. Cook the drained marinade WELL in microwave—be sure it boils, since it contains raw chicken juices. Add rice and vegetables and keep hot.
- To serve: spoon rice and vegetables onto serving plates. Add cooked chicken and pour peanut sauce generously over all. Garnish with fresh lime slices, if desired.
