Yes, Spring is very much on my mind these days ! Yes, I am having a crisis of seasonal fatigue when it comes to winter weather ! Yes, I have bridled under the yoke of a late winter infection that laid me low ! Yes, I am ready for some fresh tangy food that wakes up the taste buds and zaps my kitchen routine out of the late winter casseroles, soups, and heavy braising.
Voila ! Chicken Satay with Peanut Sauce, Cucumber Relish, and Stir Fried Vegetables. Perfect with a bowl of steamed rice and chilled Pinot Grigio. The colors of this dish alone are cheerful and optimistic ! I say this dish is Satay-ish because I chose NOT to skewer the chicken and grill it, but instead tossed it onto my stove top grill pan and did a fast and hot sear on the grill ridges. We loved it cut into bite sized pieces and dipped in the peanut sauce ! The only thing I would change is to thin up the sauce more with added water. It was super thick - all that peanut butter and molasses. I'm getting ahead of myself, though !
4 small Kirby cucumbers - washed, sliced length-wise and chopped small
2 tbsp. purple onion, small dice
1/4 c. seasoned rice wine vinegar
1 tbsp. peanut oil
1/4 tsp. red pepper flakes
Toss all the ingredients together in a glass bowl, cover closely, and chill until serving time.
Peanut Dipping Sauce
In a mixing bowl, whisk together:
1/4 c. creamy peanut butter
1/4 c. very hot water
4 tsp. seasoned rice wine vinegar
1 tbsp. soy sauce
1 tbsp. molasses
1/8 tsp. red pepper flakes
Set the dipping sauce aside for an hour to let flavors develop. When ready to serve, add more very hot water to thin the sauce somewhat.
NOTES: Do serve this as an appetizer OR as a main course with rice and stir-fry vegetables. It's a great meal !