Cheap Eats — Curried Lime Chicken Satay

by Katy on October 9, 2008 · 7 comments

 

I wrote a few days ago about how my son chose some rather delicious foods for his 13th birthday supper. The main course was my signature curried lime chicken satay sticks. (Okay, the recipe is really from my friend Tina Bloom, PhD, but I digress.) This recipe is super simple, inexpensive and impressive to family and special guests alike.

Heaven on a stick.

I thought I would share this recipe that is fancy enough for special occasions, yet easy, easy, easy.

Curried Lime Chicken Satay

To broil in oven or on outdoor barbeque.

1 tsp. finely chopped/grated ginger.

2 cloves garlic, minced.

2 Tsp. fresh lime juice.

1 Tsp. soy sauce.

2 tsp. olive oil.

1 tsp. curry powder.

1 – 2-1/2 pounds skinless, boneless chicken breast, cut into strips.

1) Whisk all marinade ingredients together. Stir in the chicken pieces and marinate 2-24 hours in the refrigerator, stirring twice.

2) If broiling, line baking sheet with foil. (Use a broiler rack with a lip, as it otherwise drips everywhere.) Place oven rack 4 inches from heat source. Preheat the broiler or prepare your outdoor grill.

3) Poke chicken onto skewers, making sure to carefully place them, so they’ll cook evenly. Set on baking sheet in oven or directly on grill. Cook for 3 minutes. Turn and cook another 2 minutes, or ’til done. (These cook very quickly.)

Serve with rice, a nice salad and maybe a peanut dipping sauce. (I have been trying out different recipes, and have yet to find one I’m completely happy with.)

I usually double, and often quadruple this recipe. It’s never an issue of whether the leftovers get eaten. The marinade can also be used for inexpensive chicken pieces such as thighs. Use your imagination, it’s quite adaptable.

When you have the ability to create wonderful meals from scratch, you will save thousands of dollars through the years. You don’t have to choose between intimidating gourmet meals or plop-a-can-of-mushroom-soup style cooking. After all, you are what you eat.

What are your favorite recipes? Tell us about them in the comments section below.

Katy Wolk-Stanley

“Use it up, wear it out, make it do or do without.”

{ 7 comments… read them below or add one }

Wendy October 10, 2008 at 5:10 am

Thank you Katy. I have been waiting for this recipe!

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LeAnna October 10, 2008 at 9:36 am

One of my old standards for lunches is rice and beans. But I have about six different recipes, and they’re all delicious. I got a recipe for Spicy Black-Eyed Peas that is absolutely awesome with some brown rice. The “spicy” is just a bunch of cinnamon and some cumin. Sooo delicious. And SUPER cheap.

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Elizabeth B October 10, 2008 at 7:26 pm

This looks delicious! What temperature should the oven be? Do you bake or broil?

I’ve pasted this into my LiveJournal with a link back here and to your front page. I hope you don’t mind. 🙂

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thenonconsumeradvocate October 11, 2008 at 1:17 pm

The oven should be on “broil,” or your barbeque on a medium heat.

I have amended the recipe with this info.

-Katy Wolk-Stanley
The Non-Consumer Advocate

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Elizabeth B October 11, 2008 at 6:37 pm

Excellent, thank you so much! I’m planning to make this tomorrow.

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jinger October 12, 2008 at 7:07 am

I made this complete meal last night and my 19 year old said, “Put it on the menu!” We have a rotating menu of homemade from scratch favorites. Thanks for this recipe!

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Mimi May 30, 2015 at 7:19 pm

My recipe for an easy peanut sauce is equal parts peanut butter, siracha, and tamari soy sauce, so easy, so good. You can use less siracha if you like it less spicy

Reply

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