And because we love pasta, I can never have too many pasta recipes. Thanks to Ruth for starting and hosting Presto Pasta Nights, as I am always looking for variety of pasta recipes.
I've expressed my opinion on measured cooking, I don't do it! Therefore this recipe is an approximation. Because I like my satay to have a strong peanutty flavor I add extra peanut butter and that may not be the case for you; so start with little and add more if necessary.
For the marinade:
1/4 c. Peanut butter
3 tablespoons Soy sauce
1 tablespoon canola oil
2 teaspoons Fish sauce
2 teaspoons Sesame Oil
1 tablespoon Chili Oil
1 tablespoon Rice wine vinegar
1/8 teaspoon Red pepper flakes
Pinch of Salt (I omitted salt for mine because of the soy sauce and vinegar. You could too, if you’re watching your salt intake)
2 garlic cloves
Water, as a thinning agent
4 chicken thighs or breasts
Cooked long pasta, Rice works too
Use a large bowl to mix the first 9 (peanut butter through salt) ingredients. Drizzle 1/2 of the marinade over the pasta. Then add minced garlic to the marinade and combine it with the chicken. Let it sit for 15 minutes. As I say with marinades, the longer it sits the better the flavor.
On medium heat, add oil to the pan and cook the chicken on one side for 4-5 minutes, turn and let it cook for additional 4 minutes. For a crispier crust, cook the chicken on medium-high. Cover, lower heat to medium and allow the chicken to cook through for 20-25 minutes. Remove the lid, let the watery juices cook off about 5 minutes and add the pasta in the last few minutes of the cooking.
Serve warm. With a slice of lemon and chopped peanuts. Because we didn't have peanuts for the grand finale, we did without. And it worked fine. A quick and delicious recipe.
On a side note, blogspot is going through emotional issues and won't allow comments for this post. If you want, you can write them here.
