A Quick and Easy Supper Recipe for All the Family
A couple of weeks ago I chucked a small jar of crunchy peanut butter into the shopping trolley. My husband asked what I intended to do with it since it isn’t a regular on our shopping list and we haven’t submerged ourselves in the Canadian culture so much that PB&J sandwiches feature on my menu planner. Anyway, after the first batch of choc-chip-peanut-butter-cookies were promptly made and devoured (predominantly by me…), I sought out another way to use us the rest of the jar.
I remember a super quick and easy satay sauce that my mum makes with grilled chicken skewers. However without instant access to the actual quantities, and I think I remembered all the ingredients, I got to the quantities below, and it worked. Hurrah.
Having had a bit of a carb heavy week, I thought that quinoa would be the perfect accompaniment to the chicken satay. I have to admit that I am a bit late in jumping on the quinoa bandwagon. However, I am here now and think if you are not, then you should at least give it a go. It’s good.
Prep in 15 minutes, cooks in 20 minutes + marinate time
Ingredients and suggested quantities:
3 chicken breasts, cut into pieces
½ cup low sodium soy sauce
4 tbsp crunchy peanut butter
1 cup pineapple juice
¼ cup low sodium soy sauce
2 tbsp sweet chilli dipping sauce
1 cup quinoa
In advance: At least 2 hours in advance, cut the chicken breasts into 2-bite size pieces, put into a bowl, pour over the soy sauce, cover in film and put in the fridge
1. In a pan, cover 1 cup of quinoa with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes. All the water will be absorbed and the quinoa will look almost translucent
2. Combine all the satay sauce ingredients in a pan on the stove over a medium heat. Gently whisk together until smooth. Turn heat right down to keep warm. If your batch is too runny add a little more peanut butter, if you prefer it less thick, add another tbsp of pineapple juice
3. Steam your broccoli
4. On a high heat, dry fry the chicken pieces in a large non-stick frying pan. Allow to brown and then turn each piece. About 3 minutes each side to cook through then serve immediately
The satay sauce works really well too with grilled courgettes, asparagus, cherry tomatoes, baby sweetcorn and quinoa if you want to have a nutritious balancedveggie day!