Peanut Sauce

Here's a sauce that tastes so great in a restaurant, and it seems like it would be difficult to make. Nope. It's easy and tasty. Just ask Kate.  --Mark

Ingredients

1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
1-2 Tbsp maple syrup (or other sweetener of choice)
1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
2-3 Tbsp lime juice
~1/4 cup water (to thin)

Instructions

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.

Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

Notes:

https://minimalistbaker.com/5-ingredient-peanut-sauce/

Easy Chicken Satay

I don't even know how to introduce these. It's like when the President of the United States shows up for the State of the Union, and the guy says "Ladies and Gentlemen, the President of the United States," and the band plays "Hail to the Chief" and people just know that's all the introduction they're going to get and that's OK.

This chicken is so over-the-top awesome that you have to at least double the recipe when you do it. Invite people over the first time you make it--I guarantee it will be perfect. And easy, like the title. We serve it with coconut rice and a summer salad, including fresh avocado and mango. You'll think you died and went to heaven, and then died and went to a better heaven. Honestly. --Mark

Ingredients:

1/2 cup coconut milk
1 clove garlic, minced
1 tsp curry powder
1 1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

1 cup coconut milk
1 T curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 T lime or lemon juice
1 tsp soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Instructions:

Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.

Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

Preheat a grill for medium-high heat.

Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Notes:

Chicken breast tenderloins work very well on the skewers. I've made this on huge barbecue skewers, but the small, wooden ones work the best and make the best presentation.

http://allrecipes.com/Recipe/Easy-Chicken-Satay/Detail.aspx