Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad

Name: Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters coconut milk; 2 Tbsps fresh cilantro leaves, finely chopped; 2 Tbsps finely chopped fresh cilantro leaves; 4 cloves garlic, sliced thin; 1 Juice of orange; 2 servings Kosher salt and freshly ground black pepper, to taste; 1 Tbsp Mirin; 473 milliliters Napa cabbage, washed and julienned; 1 orange, zested and juiced; 5 Tbsps peanut butter; 2 Tbsps peanut oil; 1 small red pepper, julienned thin; 1 small red onion, julienned thin; 1 teaspoons dried red pepper flakes; 1 Tbsp red wine vinegar; 118 milliliters rice wine vinegar; 2 Tbsps rice wine vinegar; 8 shrimp, peeled, deveined, and tail removed; 2 boneless skinless chicken breast halves, cut into 8 cubes; 237 milliliters snap peas, julienned thin; 3 Thai chiles, sliced thin; 5 Thai chiles, sliced thin; 1 small yellow pepper, julienned thin

You can never have too many main course recipes, so give Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad a try. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 1116 calories, 47g of protein, and 88g of fat. Head to the store and pick up napa cabbage, kosher salt and pepper, pepper flakes, and a few other things to make it today. To use up the peanut butter you could follow this main course with the Peanut Butter Oatmeal Chocolate Chip Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Special equipment: 4 long wooden skewers, soaked in water

Ingredients you will need

Water

Equipment you will use

Wooden Skewers

Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.

Ingredients you will need

Rice Vinegar

Orange Juice

Orange Zest

Cilantro

Whole Chicken

Chili Pepper

Pepper

Shrimp

Mirin

Salt

Heat a saucepot over medium heat and add the peanut oil.

Ingredients you will need

Peanut Oil

Equipment you will use

Pot

Add the chiles and garlic and toast until dark brown but not burnt.

Ingredients you will need

Chili Pepper

Garlic

Toast

Add the rice wine vinegar and reduce by half.

Ingredients you will need

Rice Vinegar

Add the coconut milk and bring to a simmer.

Ingredients you will need

Coconut Milk

Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Peanut Butter

Pepper

Salt

Equipment you will use

Whisk

Remove from the heat and set aside.

Preheat a grill or grill pan.

Equipment you will use

Grill Pan

Grill

Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque.

Ingredients you will need

Whole Chicken

Shrimp

Equipment you will use

Grill

Remove the chicken and shrimp from the grill.

Ingredients you will need

Whole Chicken

Shrimp

Equipment you will use

Grill

Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer.

Ingredients you will need

Whole Chicken

Shrimp

Equipment you will use

Skewers

Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.

Ingredients you will need

Peanut Sauce

Vegetable

Coconut

Equipment you will use

Skewers

Bowl

Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

Ingredients you will need

Rice Vinegar

Red Wine Vinegar