First
thing is first: the chicken satay.
To
make Tiny Tummy's Skinny Satay, you will need:
4
ounces chicken breast, sliced into strips or chunks
(optional,
but recommended: spices of your choice. I seasoned mine with a pinch
of each of the following: onion powder, cayenne pepper, fresh ground
black pepper, cumin, and paprika)
(also
optional: you could skewer the chicken, as chicken satay in America
is often prepared this way, but for the purposes of recreating the
true London experience, I'm opting against it)
For
the Peanut Sauce, you will need:
2
tablespoons all natural peanut butter
1
teaspoon soy sauce
1
teaspoon rice vinegar (if you don't have rice vinegar on hand, apple
cider vinegar will do just fine)
For
the Cucumber Slaw, you will need:
3
cucumbers, sliced thin
1
red onion, halved and sliced thin
1
red bell pepper, sliced into skinny strips
¼
cup of distilled white vinegar
3
tablespoons of lemon juice
1
teaspoon of Stevia (or sugar)
a
pinch of salt
(Note:
This recipe will yield WAY more slaw that you need to fit the tiny
side-dish-sized portion you need to satisfy this recipe, but it makes
a yummy side to keep in your fridge, and one of Tiny Tummy's
refrigerator-staples (aka must-haves in the refrigerator) is a
cucumber salad very similar to this one)
To
prepare, let's start with the chicken. Preheat your oven to 350
degrees, and arrange your chicken strips/chunks (seasoned, or not) on
a lined baking sheet. Bake the chicken for about 15 minutes, or until
the pieces are cooked throughout. While the chicken is cooking, you
can prepare your sauce. Simply combine all of the ingredients in a
bowl and stir until well incorporated. For the slaw, once you've
sliced all of your veggies, transfer them to a large bowl, and pour
the vinegar and lemon juice over them, followed by the stevia/sugar
and salt. Give it a good mix, and allow it to marinate for at least 4
hours before serving. Personally, I like to make this cucumber salad
a day in advance and let it soak overnight. Once the chicken is
cooked, you can skewer it for presentational purposes, or simply
leave it as is and serve it with your sauce and slaw. Bon apetite!
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