Erin’s Easy Eats

At some point in making this dinner I was terrified that all of the flavors would clash and make a horrible dinner.  I was very wrong.  The lemon flavor of the chicken cut the creaminess of the satay sauce and made the dish feel light.  I didn’t have rice noodles, so I used wide Lo Mein noodles instead.  (And was also terrified it would be like… peanut butter lemon chicken pasta, which sounds horrific.)  It was tasty!  And the whole thing came together in about 10 minutes – the time it took for the noodle to boil.

• 1/2 c. lemon juice
• 1/2 c. olive oil
• 2 tsp kosher salt (less if you’re using regular salt)
• 1/2 tsp dried thyme
• 1 lb. boneless, skinless chicken breasts

Cut chicken into strips.  Mix remaining ingredients in gallon sized plastic bag, add chicken, and toss to combine.  Refrigerate 1 hour, turning occasionally.  I cooked this chicken on my indoor grill, but outdoor grill, or even a regular pan fry would work just as well.

Satay Sauce: (minor adaptations from Bobby Flay’s recipe)

• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 1 tsp. red pepper flakes
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 1/2 cups coconut milk
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 cup smooth peanut butter
• 1 tablespoon minced fresh cilantro

Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.

Tags: chicken, peanut butter, recipes