Dinner 7/6

Asian Chicken with Satay Sauce

Last night, I got home about an hour late, and was dreading making dinner. I just wanted a foot-rub and a glass of wine, mmkay? But...the Bear gets growly if I don't feed him. This dish has, in just a few weeks, become a go-to for an easy meal. Last night would have marked its third appearance, so I dressed it up again with an easy satay sauce. 

Oriental Chicken

Make a marinade for 1 lb chicken using 1/2 cup soy sauce, 1/4 cup water, 1 T ginger (fresh, not powder), 1 T garlic and some Sriracha to taste. Marinate overnight, or just 30 minutes, depending on how well you plan ahead. 

Over medium-high heat, pour 1 T olive oil into a medium-sized skillet. Place chicken (but not marinade!) in the skillet and  pour 1/4 cup soy sauce and 1/4 cup water into skillet. Cover and cook completely, making sure to flip halfway through. The soy and water will sort of steam the chicken, and keeping it covered will keep it from drying out. 

Satay Sauce

ingrediants:

1/4 cup peanut butter (I used Naturally More.)

3 T lime juice

3 T water

1 T ginger

1 T garlic

1/4 t salt

1 T brown sugar

Sriracha to taste

Combine ingredients, using more or less water to make thicker or thinner. 

Serve with steamed broccoli or green beans and rice. Serves 2.