Monday, October 29, 2012

Lemony Chicken Skewers with Sunbutter Satay Sauce

Ordering Thai takeout is a perilous operation here at Kid Cultivation. The risks are great with Roo's peanut and tree nut allergies.

Generally, one parent gets the kids to bed while the other places a covert phone call to Bodhi Thai. While stories are read and molars of unwitting children brushed and flossed, a lone wolf slinks out to procure the contraband soup, dumplings, and noodles. Thirty minutes later we eat in stunned silence, slurping and savoring the bright, salty, citrus-y freshness and making peace with the crunchy peanuts we've been missing.

Then it's hazmat time. The trash immediately goes to the dumpster out back, counters are wiped, tables scrubbed, mouths disinfected, clothes burned, fingernails removed...okay, maybe not but it is a process to say the least.

Fortunately Sunbutter is our friend. And Lemony chicken with Sunbutter satay sauce is our Thai infatuation.
Sunbutter Satay Sauce
adapted from The Barefoot Contessa Cookbook

1 tbsp olive oil
1 tbsp dark sesame oil
3 shallots, finely chopped
2 cloves garlic, minced
1&1/2 tsp fresh ginger, minced
1/4 tsp crushed red pepper
2 tbsp red wine vinegar
1/4 cup brown sugar, packed
2 tbsp soy sauce
1/2 cup creamy Sunbutter
1/4 cup ketchup
2 tbsp dry sherry
1&1/2 tsp lime juice, freshly squeezed

1. Heat a small, heavy bottomed pot over medium heat. Add both oils, shallots, garlic, ginger, and red pepper flakes. Cook until the shallots are tender and transparent, about 10 minutes. Whisk in the remaining ingredients and cook for 1-2 minutes more. Cool to room temperature and serve with lemony chicken skewers (recipe below).
Lemony Chicken Skewers
adapted from The Barefoot Contessa Cookbook

Juice of 3-4 lemons
3/4 cup olive oil + 1 tbsp
2 tsp kosher salt
1 tsp black pepper
1/2 tsp dried thyme
3 tbsp green onions, thinly sliced
2 pounds chicken tenders
wooden skewers

1. To make the marinade, combine lemon juice, 3/4 cup oil, salt, pepper, thyme, and green onions. Stir well. Place chicken tenders in a glass dish or large zip top plastic bag. Pour marinade over the top. Marinate in refrigerator overnight.
2. Heat a grill pan on the stove over medium-high heat. Add remaining 1 tbsp oil to pan. Cook chicken tenders until done, about 3-4 minutes per side. Allow to cool slightly, insert wooden skewers lengthwise and serve with Sunbutter Satay Sauce and fresh lime wedges.

2 comments:

  1. This recipe sounds great! My son also has numerous food allergies, peanuts being one of them and SunButter is also his favorite substitute. We recently found a Toasted Soy Butter that is pretty good too, called WOW Butter. It's nice for a change up. I can't wait to try this chicken idea, I think he will love it!

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    1. We recently got into WOW Butter a bit too! It is a HUGE step up from some of the other soy butters we've tried. Sorry to hear about your son's allergies but I look forward to swapping tips and recipes. It's always nice to expand our allergy community :)

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