Asian Cooking

Tonight I prepped dinner for tomorrow. On the menu? Grilled chicken with peanut satay; Asian pork tenderloin & coleslaw. 

The tenderloin should be marinated overnight with 1/2 jalapeno diced finely and equal parts rice wine vinegar, sugar, ketchup, orange juice, soy sauce, and hoisin sauce. I then will cook the pork with all of the marinade in a casserole dish until the pork is done. 

The coleslaw is cabbage(you can pre-cut or cut your own and add carrot slices), 1/2 a finely chopped jalapeno, a head of cilantro chopped, rice wine vinegar, sugar and salt. 

You'll notice I don't have a lot of measurements for this... I like to cook to taste, so you can add more or less of something depending on if you like salty, sour, or sugary more. My rule of thumb is to start of with less ingredient than you will need to so you can course correct as you go vs trying to fix food once it has too much salt. :) 

The chicken Sate with Spicy Peanut dipping sauce comes from Ellie Krieger who specializes in healthy foods. If you try any of these, let me know what you think!!!

Ingredients

• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

8 (8-inch) bamboo skewers, soaked for 20 minutes

• 3/4 cup Spicy Peanut Dipping Sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce:

• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups