Asian Food Night

Last weekend Ali and I decided to stay in and cook. My brother and sister in-law gave me some spices and dutch cocoa from Penzey's - one of the spices they gave me was some saté seasoning so we made some chicken saté with rice and Chinese vegetables.

The chicken was easy - coat the pieces with the seasoning and put them on skewers. Because it's winter in Chicago, I decided to pull out the Foreman grill and cooked the chicken on it.

Skewering the seasoned chicken

The Foreman makes an appearance

We bought the veggies at Trader Joe's - precut and premixed We added some chinese eggplant and baby bok choy bought from Caputo's Market to add to the mix. I cooked those in a wok for a few minutes.

Cooking the veggies

The rice was cooked in a rice cooker (perfect every time!).

I also made some peanut sauce. Here's the recipe from the Food Network:

2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.


Yummy Peanut Sauce

The finished product?


The next post I'll put up the recipe for chocolate orange brownies!