Peanut Sauce – ★★★★★

11029640_10205879874614123_4164395445143186072_nI know people who are extremely picky and almost snobby about their sauces. I hate to admit that I have become this way with my peanut sauce. I used to love going to the local Thai Restaurant to feast on chicken and beef satay with a few extra sides of peanut sauce. However, once I learned to make my own peanut sauce I developed a hate for the recipe offered by our local spot. Once you get your hands on a recipe that has a beautiful base and you learn to tailor it to your own tastes it is extremely difficult to have anything but your own. This stuff is good with satay (naturally), egg rolls, rice, veggies, pita and of course on its own by the spoonful. A batch of this stuff doesn’t last long in our home. It is savory and creamy with a nice finishing kick. There are a few ingredients that can be a bit pricey (sesame oil and rice vinegar) but think of them as pantry staples because I guarantee you’ll be making more of this sauce. Perry gave 5 stars and here is why:

Kelsey has been developing her peanut sauce since she learned how to make chicken satay years ago. It feels as though every time she makes this stuff it gets better and better. I asked her to write down the exact ingredients and measurements because it was so excellent. She advised me that this time she finely chopped peanuts in our blender to mix in giving it a crunchy texture and an even nuttier taste. The spice at the end is great. It isn’t too overwhelming but it does heighten the experience that is this sauce. I call it an experience because I cannot stop eating it until I dip everything I can find in the fridge in it. Creamy perfection!”

Serves: 12+     Calories: 102 per 1 tbsp serving     Time: 10 minutes

Ingredients:

  • 1/4 cup of peanuts, unsalted if you can help it
  • 1/2 cup of peanut butter
  • 1 tbsp fresh minced ginger
  • 1/3 cup low sodium chicken broth
  • 1 tbsp honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 cloves of garlic
  • 1 tbsp garlic chili sauce (add more or less to your taste. I you don’t like heat don’t add it. If you like a little kick add a fraction of this amount. Tailor it to your taste.)
  • 1/4 tsp red pepper flakes, for garnish

Directions:

  1. Grind the peanuts in a blender or food processor so that they are finely chopped. It will feel like a paste to the touch but look like grainy sand to the eye. Remove from the blender/processor and set aside
  2. Blend/process the peanut butter, ginger, chicken broth, honey, soy sauce, vinegar, oil, garlic, and chili sauce until smooth.
  3. Hand mix in the chopped peanuts until evenly mixed.
  4. Garnish with red pepper flakes and serve.
  5. Enjoy with anything you can get your hands on 🙂

*Photo is an original belonging to me

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Ry-Thai Baked Chicken and Peanut Sauce – ★★★★★

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Last week I attempted to make Thai chicken wings but being who I am I bought the absolute wrong kind of chicken for the recipe. Anyone else out there try to make chicken wings with chicken drumsticks? No? Only me? Thought so… Needless to say I had a TON of peanut sauce left over from my attempted chicken wings. My neighbor Ryan suggested that I make some homemade chicken nuggets to dunk in the peanut sauce. I was completely sold on the idea and now I have this recipe to give you guys 🙂 I have a few breaded chicken recipes on here so I used my previous knowledge to craft this recipe. Don’t feel like you are bound to this exact recipe though. Play with the spices and see if you can make something even better! I know that when I make this again it won’t be exactly true to the recipe because I like to try different spices. Naturally this was a hit. Perry even went so far as to say he liked the chicken by itself also. This is huge coming from a guy who doesn’t usually like chicken. He gave full stars and here is why:

“Kelsey’s peanut sauce is a favorite of mine. I could eat spoonfuls of it that is how much I like it. Even if the chicken sucked this recipe would have gotten five stars for the peanut sauce alone. Luckily though the chicken was just as good as the peanut sauce on its own. It was really crunchy and the breading had a lot of flavor. I’m not sure what spices she used but I could definitely taste paprika and it was an awesome smoky addition. Full stars!”

Serves: 5          Calories: 223/2 pieces of chicken + 50 calories/1 tbsp peanut sauce    Time: 30 minutes

Ingredients for Peanut Sauce:

  • 1/2 cup peanut butter
  • 1 tbsp fresh minced ginger
  • 1/3 cup low sodium chicken broth
  • 1 tbsp honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 cloves of garlic
  • If you like it spicy add some siracha 

Ingredients for Chicken:

  • 1.5 lb boneless skinless chicken breast tenders
  • cooking spray
  • 1.5 cups panko crumbs
  • 1.5 tbsp Italian seasoning
  • 1.5 tbsp paprika (I used sweet hungarian)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • pinch of red chili flakes (if you like heat)
  • 1 egg

Directions:

  1. Preheat oven to 375 degrees
  2. Spray baking sheet with cooking spray
  3. Mix together panko and spices in a large bowl
  4. Whisk the egg in a separate bowl
  5. Clean and trim chicken
  6. One piece at a time, dip in egg then roll in panko mixture and set on baking sheet 
  7. Complete until all the chicken is coated and bake for 15 minutes
  8. While baking the chicken put all peanut sauce ingredients in a blender or food processor and blend until smooth
  9. Serve chicken hot with peanut sauce and enjoy!
  10. ***You will have a TON of peanut sauce left over so freeze it for later use or cook up some Chicken Satay 

*Photo and recipe are originals belonging to me. Feel free to post recipe on your own blog but please link to my blog for credit.

Thai Chicken Wings with Peanut Sauce – ★★★★✩

ImageIn my hometown there is a pub called “Patricks” that makes the absolute best wings. I remember frequently after Saturday night church my dad would pick up 50 wings and we would feast after mass. I’ve never tried making my own because of the fear of ruining a perfectly good wing haha! I saw this recipe in The Biggest Book of Slow Cooker Recipes and decided it was time to take a chance. My number one suggestion is to get good quality wings. Our grocery store stocks only one brand of “virgin” wings. Obviously you dont want to get ones that have already been cooked and smothered in sauce so the pickings may be slim. The ones we bought were HUGE and had a lot of skin/fat which is not my favorite but these were awesome anyways. Perry gave them ★★★★✩ and this is why:

“I’m holding onto a star because of the quality of chicken Kelsey used in this recipe. The sauce was tasty and the meat was moist I just did not like the thick skin on the wings. I suggested to Kels that maybe next time she should throw them in the oven for a few minutes before serving them to make the skin a little crispy. All in all the recipe was delicious I just wish the chicken wings and drums themselves were better quality”

Makes 24 wings      Each wing is 53 calories

Ingredients:

– 24 Chicken wing drummettes (about 2.25 lbs)

– 1/2 cup of bottled salsa

– 2 tbsp creamy peanut butter

– 1 tbsp lime juice

– 1 tsp soy sauce (low sodium if you can)

– 2 tsp fresh grated ginger

– 1/4 cup of sugar

1/4 cup of creamy peanut butter

– 3 tbsp soy sauce

– 3 tbsp water

– 2 cloves of garlic, minced

Directions:

1.) Place chicken in your slow cooker. Combine salsa, 2 tbsp peanut butter, lime juice, 2 tsp soy sauce, and ginger. Pour over chicken wings. Toss to coat

2.) Cover and cook on low heat setting for 5-6 hours OR  on high heat setting for 2.5-3 hours.

3.) Meanwhile, for the peanut sauce, in small saucepan combine sugar, 1/4 cup of peanut butter, 3 tbsp of soy sauce, water and garlic. Heat over medium high until sugar is dissolved and the mixture is smooth; set aside (mixture will thicken as it cools)

4.) Drain chicken, discarding the liquid. Return the chicken to the slow cooker. Gently stir in the peanut sauce. Keep warm in a covered cooker on low- heat for up to 2 hours. 

5.) I garnished with sesame seeds because, well frankly, I love sesame seeds! 

6.) Enjoy!

*Photo is original taken by me

**Original recipe found on pg 12 in The Biggest Book of Slow Cooker Recipes.