Thai Chicken Sate with Peanut Sauce; Thai Cucumber Salad

A Thai-inspired two-fer last night as 90+ degree heat continues in Boston. I've been spending tons of time on Pinterest lately (boredom will do that), and actually managed to find two things in my pins that went together.

I really liked both of these and will definitely repeat. I cut my chicken into larger chunks than these and forgot to soak the skewers, so I just baked them on the sheet for a few minutes longer.

Note that this does need to marinate! I was very proud of myself for being together enough in the morning to get it all ready before work.

Thai Chicken Sate with Peanut Sauce (source)

Ingredients:

• 2 pounds chicken breasts, sliced into 1/2-1" strips
• 2 tablespoons olive oil
• 1/2 cup smooth peanut butter
• 30-35 wooden skewers

Marinade/Sauce Ingredients:

• 1/4 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon chili paste (like Sambal Oelek)
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon dried basil
• 1 teaspoon coriander powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric powder

Instructions:

1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a separate bowl and whisk in 2 tablespoons olive oil. Pour into a freezer bag or similar container. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately to be used in the peanut sauce.
2. When ready to cook, soak wooden skewers in water for at least 30 minutes. Thread chicken onto skewers.
3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes or until chicken is cooked through (internal temp of 165 degrees F).
   
   GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
4. Add the  reserved sauce to a small saucepan and bring it to a boil. Simmer for 1 minute. Remove from heat, then stir in 1/2 cup peanut butter until completely combined. Add water 1 TBSP at a time to thin if necessary.
5. Serve chicken warm with peanut sauce. 

Thai Cucumber Salad (Source) 

 Ingredients:

• 1 lb cucumber, cut into pieces
• 1/4 teaspoon salt
• 1/4 c red onion, sliced
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon chopped cilantro

Dressing:

• 2 tablespoons sugar
• 2 tablespoons water
• 4 tablespoons Thai sweet chili sauce
• 1 tablespoon apple cider vinegar

Instructions:

1. Add salt to the cucumber, mix well and set aside for 10-15 minutes. 
2. In the meantime, make the dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the dressing a bit so it’s slightly thickened. Let cool.
3. Drain the cucumbers. Toss with dressing. Top with peanut and cilantro, serve immediately.