Frying Pan Chicken Satay

chicken beef

Frying Pan Chicken Satay

Gluten-free, lactose-free, FODMAP friendly


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Product Review: Namaste Foods Gluten Free Bread Mix


Product Review: Namaste Foods Gluten Free Bread Mix

I have to confess. As soon as I could reintroduce small amounts of brown rice flour, I headed for the pre-packaged bread mixes. I love freshly baked bread. Even after freezing, it’s better than pre-baked. Still, I spend so much kitchen time preparing things other folks take for granted (gluten-free, lactose-free, FODMAP friendly!) that I’m willing to take the occasional shortcut if the product is tasty, healthy, and keeps well.

This bread mix is all three. The one-pound package produces a golden-white loaf that is tender and uniform in texture and freezes well after slicing. I wish it had more of a rich, whole-grain texture and color, but very few baked goods that aren’t honey-sweetened seem to manage that dark brown chewiness I loved about whole wheat bread. This makes good toast, breadcrumbs for meatballs or sausage, and is excellent for stuffing a chicken or turkey.

Contains brown rice flour, sorghum flour, tapioca flour, arrowroot flour, rice milk powder, evaporated cane juice [why can’t they just write “sugar”?], millet flour, salt, xanthan gum, and a yeast packet. You add 1 egg, 3 egg whites, ¼ cup oil, water. Prep time: 40 minutes, plus baking time of 70 minutes.