Thing Fifty-One: Thai Peanut Chicken
Jun. 9th, 2014 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980With this entry, I'm finally past the halfway mark on the 100 Things challenge! Jeez, it's only taken me...FOREVER. When I started, I wasn't even engaged yet. Sheesh. Anyway, the past two nights, I've had a really tasty dinner. I had some leftover coconut milk after making some shrimp in a Thai-style sauce for dinner with my husband on Saturday night. I had also just replenished our supply of peanut butter. Clearly, this called for a nice peanut sauce.
I started with a base of those two things--the coconut milk and the peanut butter--whisked together. To that, I added fish sauce, soy sauce, lemongrass, ginger, garlic, galangal, Sriracha, lime juice, and brown sugar. I tinkered a little with the balance, adding a bit more of this, then of that, until it was just right. Then, I pounded chicken breasts to an even thickness, and seasoned both sides with salt, garlic, ginger, galangal, and lime. I cooked them in my grill pan until they got nice grill marks on both sides, and were done all the way through. I let them rest for a few minutes, before putting the sauce on top. I served it with corn on the cob (lightly microwaved in the husk, then charred over a gas burner) and salad, both nights. So delicious.
The nice thing about this dinner is that the most time-consuming part of it was making tonight's salad, since I had to wash the fresh lettuce from the farmers' market and spin it dry before making the salad. All in all, it was quite fast.
I started with a base of those two things--the coconut milk and the peanut butter--whisked together. To that, I added fish sauce, soy sauce, lemongrass, ginger, garlic, galangal, Sriracha, lime juice, and brown sugar. I tinkered a little with the balance, adding a bit more of this, then of that, until it was just right. Then, I pounded chicken breasts to an even thickness, and seasoned both sides with salt, garlic, ginger, galangal, and lime. I cooked them in my grill pan until they got nice grill marks on both sides, and were done all the way through. I let them rest for a few minutes, before putting the sauce on top. I served it with corn on the cob (lightly microwaved in the husk, then charred over a gas burner) and salad, both nights. So delicious.
The nice thing about this dinner is that the most time-consuming part of it was making tonight's salad, since I had to wash the fresh lettuce from the farmers' market and spin it dry before making the salad. All in all, it was quite fast.
