There were many times when the kids were growing up that Eric was traveling for business. He has done most of the cooking since we got married, so his traveling so much put me in a tight spot when it came time for dinner. Kelly was a picky eater. She wanted to eat pasta every night, but I’m not a pasta lover. I’m a picky cooker. I love to bake, but I hate to make dinner and the only meats I’m willing to cook are chicken, shrimp or ground beef. And Kelly wouldn’t eat ground beef. This was not a good situation.
Pierogis or a filled pasta (which I will tolerate) were a good standby. But I had to develop a few meat meals that were pretty quick & easy to accommodate our hectic schedule and that the 3 of us would eat. Andrew was easy. He liked almost anything we put in front of him. He & I also seemed to have similar tastes. If he didn’t like it, he’d still eat it and not even complain! Chicken saté was one of the few meat items I was willing to cook and the kids were willing to eat. The recipe was in a looooong issue of Family Fun Magazine in an article on picky eaters. They must have known of my dilemma!
Chicken Saté (adapted from Family Fun Magazine)
INGREDIENTS
Chicken Marinade
- 1 1/2 pounds of chicken breasts
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 2 cloves garlic, crushed
- 1 teaspoon sesame oil
Saté Sauce
- 3/4 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon soy sauce
- 1 clove garlic, crushed
- 1 tablespoon sugar
- 1/4 cup peanut butter
- 2 scallions, chopped
DIRECTIONS
Chicken Marinade
Whisk the soy sauce, orange juice, oils, honey and garlic together in a medium bowl. Cut the chicken into individual portion size pieces and marinate them for 15 minutes – 8 hours, refrigerated if longer than 15 minutes. Bake the chicken in the marinade, covered in a 350˚ oven for 35-45 minutes.
Marinate the chicken for up to 24 hours.
Saté Sauce
Whisk together the broth, orange juice, soy sauce, garlic & sugar in a small saucepan until the sugar is dissolved. Over low heat, whisk in the peanut butter until the mixture is smooth. Continue whisking until the sauce has thickened, about 15-25 minutes. Add the scallions when the sauce is done. Use this as a dipping sauce for the chicken.
Chicken Saté goes well with couscous and broccoli.
This is a Picky Eater Pleaser! ~Linda
Chicken Saté (adapted from Family Fun Magazine)
INGREDIENTS
Chicken Marinade
- 1 1/2 pounds of chicken breasts
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 2 cloves garlic, crushed
- 1 teaspoon sesame oil
Saté Sauce
- 3/4 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon soy sauce
- 1 clove garlic, crushed
- 1 tablespoon sugar
- 1/4 cup peanut butter
- 2 scallions, chopped
DIRECTIONS
Chicken Marinade
Whisk the soy sauce, orange juice, oils, honey and garlic together in a medium bowl. Cut the chicken into individual portion size pieces and marinate them for 15 minutes – 8 hours, refrigerated if longer than 15 minutes. Bake the chicken in the marinade, covered in a 350˚ oven for 35-45 minutes.
Saté Sauce
Whisk together the broth, orange juice, soy sauce, garlic & sugar in a small saucepan until the sugar is dissolved. Over low heat, whisk in the peanut butter until the mixture is smooth. Continue whisking until the sauce has thickened, about 15-25 minutes. Add the scallions when the sauce is done. Use this as a dipping sauce for the chicken.