Thursday, August 1, 2013

Thai Chicken Skewers & Spicy Peanut Soba Noodle Slaw

You know what's awesome?!  Grandparents, that's what!  This week my lovely parents took my children to stay with them in B.C.  Both of them!!  I haven't been in a house empty of both my kids (with the exception of overnighters) for 4 years!!  Yesterday I cleaned the house before leaving for work, and when I came home that evening, it was still clean!  Went to bed, and when I woke up the house was still clean!  Oh man, so nice!

Another nice treat, is to eat a meal, without having to negotiate, beg, and bribe my picky little man. 
I could make a meal for grownups, something spicy and with all ingredients touching, and not listen to anyone whining at me! 

These amazing Thai chicken skewers fit the bill perfectly!  They have such a vibrant flavour, and are perfect for grilling, or I've also pan fried them with coconut oil and served with rice on colder days.  But if you're grilling them why not serve a nice soba noodle slaw type salad alongside?  So crunchy and refreshing and and so so tasty with a spicy peanuty dressing!

A perfect meal just for two for a warm summer evening, enjoying peace and quiet, a clean house, and good company.

Thai Chicken Marinade:
3-4 boneless, skinless chicken breast, cubed
1 cup unsweetened coconut milk
2 Tb. brown sugar
2 Tb. fish sauce
1 Tb. ground coriander
1 tsp. cumin
½ tsp. turmeric
1 tsp. salt
**Wooden Skewers, soaked - Soak the skewers in water for at least 30 minutes, or even overnight.**

Combine the coconut milk, brown sugar, fish sauce, coriander, cumin, turmeric, and salt, in a well-sealing container. Shake or stir the marinade and add the chicken tenders.  Marinate for at least 30 minutes. I usually start the marinade and soak my skewers the night prior, or in the morning before heading out for the day.  Put the marinated chicken onto the soaked skewers, while your BBQ is preheating.  Using a foil-lined cookie sheet, or lay tin foil straight onto grill on medium-high temperature, grill for about 5 minutes per side or until chicken is fully cooked. 

Spicy Peanut Dressing
1/2 cup peanut butter
1 Tablespoon fresh ginger minced or grated
1/3 cup water or chicken broth
2 Tablespoons honey
3 Tablespoons rice vinegar or lime juice
1/4 cup soy sauce
3 Tb. sesame oil
2 cloves garlic, minced or grated
1 Tablespoon chili-garlic sauce, or a pinch of red pepper flakes

Using a small bowl, or a well sealing container, mix all ingredients together with a fork (or you could use a blender and transfer to container).  Set aside while you prepare your slaw, and allow time for flavours to mingle.  This is another step that I do the night prior, or in the morning, to save time when throwing it all together.

Noodle Slaw
Soba Noodles, cooked and chilled
half a head cabbage, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 stalk celery, thinly sliced
2 carrots, grated or matchsticks
2 green onions, chopped
a big handful of cilantro, roughly chopped
sesame seeds

Cook soba noodles according to package directions, and then drain noodles, running under cold water in the colander to stop cooking process, and cool the noodles.
Toss the noodles, cabbage, and veggies together with the dressing, and sprinkle with sesame seeds before serving along with your Thai Chicken Skewers.  If you make a huge salad, maybe just toss individual bowls with dressing, so your salad leftovers stay crisp!


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