Tuesday’s Table – Chicken Satay Bowls

After a weekend of over-indulgence (think: Farm Burger, Manuel’s Tavern, etc.) nothing makes me feel back on track like a lot of raw veggies.  And nothing can make me eat a bowl of vegetables like a drizzle of delicious Thai peanut sauce!  This recipe is as easy as they come, but it does take a little chopping, so turn up the tunes and get ready to eat the best tasting, healthy meal you’ve had in quite a while!
First, start by marinating your chicken.  This can be done up to a day in advance or at least four hours before cooking.  Combine coconut milk, turmeric, coriander, salt, fish sauce, white sugar, and cayenne pepper in a ziploc bag.  Then add your chicken breasts and set in your fridge to marinade until you are ready to cook.
Next get to chopping!  Prep your cabbage, lettuce, bell pepper, onion, avocado, carrots, and mango.
Now time to get your satay sauce ready.  Combine the peanut butter, hot water, rice wine vinegar, soy sauce, honey, fish sauce, sesame oil, lime juice, and pepper flakes in a small bowl.  Alternately, you can buy satay sauce at the grocery store.  No one will know, and certainly no one will judge!
Finally, cook your chicken under the broiler or on the grill for about 8 minutes on the first side–you’re looking for a good char.  Then flip and cook for another 4 minutes.
Shred the chicken and layer everything together in a big bowl.  Drizzle it with the satay sauce and top with some chopped peanuts.  If anything is going to get you to eat your vegetables, I can guarantee that this will do it, and it will certainly get you ready for another big weekend to come!
Julia
* To bulk this recipe up, add a layer of rice or quinoa, serves 4-6
** Caroline says she may try this using a rotisserie chicken to save time. It will not be quite AS good without the marinated, charred chicken but that would definitely do the trick.
 
Chicken Satay Veggie Bowl Recipe:
Marinade for Chicken–
-1 can coconut milk
-1 Tbsp turmeric
-1 Tbsp coriander
-1 tsp salt
-1 Tbsp fish sauce
-1 Tbsp white sugar
-1/2 tsp cayenne pepper
-4 chicken breasts
Veggies–
-1/2 head of red cabbage, shredded
-1/2 head of iceberg lettuce, shredded
-1 red bell pepper, julienned
-1/2 white onion, julienned
-1 avocado, sliced
-1 bag shredded carrots
-1 mango, diced
Satay Sauce–
-1/2 cup peanut butter
-3 Tbsp hot water
-2 Tbsp rice wine vinegar
-2 Tbsp soy sauce
-2 Tbsp honey
-1 tsp fish sauce
-1/2 tsp sesame oil
-juice of 1 lime
-pinch of pepper flakes

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