Monday, November 22, 2010
I really didn't think that my husband could like me any more than he already did. But when I made this chicken, he somehow liked me even more. His favorite restaurant in the whole world is this little whole in the wall Thai place in Salt Lake City called Thai Siam. If you have ever been to lunch with him, I can guarantee that he has taken you there. After I made this he gave me the best compliment ever. He said "I don't need to go to Thai Siam anymore!"
I happened on this recipe on the Family Fun website. I immediately knew Steve would love it, but wasn't sure about the rest of us. I decided to give it a try. It was a huge success. Every one of my kids and I loved it. This will definitely become a regular dinner in our house.
* I served this with coconut jasmine rice. I just replaced some of the water with a can of coconut milk when cooking the rice. I was so darn good!
CHICKEN AND MARINADE:
1/4 cup soy sauce
1/4 cup orange juice
1 Tbsp honey
1 Tbsp vegetable oil
1 to 2 garlic cloves, crushed
1 tsp sesame oil (I actually didn't have this, so I just put in another tsp of veg. oil)
1 1/2 pounds boneless chicken, cut into 1-inch cubes
3/4 cup chicken broth
1/4 cup orange juice
1 Tbsp soy sauce, or to taste
1 garlic clove, crushed
1 Tbsp sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
For the chicken and the marinade: whisk all the ingredients except for the chicken together in a medium bowl. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24 hours.
Heat the oven to 500 degrees. Thread chicken onto skewers, if desired, or just put the pieces on a foil-lined pan. Bake 10 minutes or until chicken is cooked through.
Meanwhile, for the satay sauce: whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved. Over low heat, whisk in the peanut butter until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes. Add scallions. Serve the sauce as a dip for the chicken.
This recipe serves 4. I doubled it for the 6 of us, and we had some left over for Steve to take for lunch the next day