Remember that whole chicken I used to make avgolemeno? And remember how I said buying an entire chicken is a great investment because you can stretch your dollar? Behold: Thai satay inspired chicken. Literally threw this together with whatever was left in my fridge and pantry (shredded chicken and cooked rice was leftover from avgolemeno), and it took minutes to whip up! Traditional satay sauce is much more complex and is to be used as a dipping sauce, so this is my “struggle meal” version of it.
You will need:
- Cooked, shredded chicken (about 1 1/2 cups)
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sambal olek or other type of chili-garlic sauce
- 1/4 tablespoon fish sauce
- 1/2 tablespoon grated ginger
- 1/2 tablespoon grated garlic
- 1/2 cup – 1 cup of water, depending on how thick your peanut butter is
Get a small pot and combine the peanut butter, soy sauce, chili garlic sauce, fish sauce, ginger, and garlic. Super easy, you just throw it all in the pot and let the peanut butter melt and combine with the other ingredients.
The peanut butter will start to get super thick as it cooks, so I added some water to thin the sauce out since it was seizing up on me. Just add a little at a time, whisk, and repeat until it gets saucy.
In the meantime, get a large skillet and throw your shredded chicken in there. Then add the sauce and let it all simmer together, stirring frequently. Add more water if needed–again, a little at a time.
Remove from heat, and spoon over steamed rice and wilted spinach.
quick and tasty dinner FTW.