Chicken Satay Salad with Coconut Peanut Butter Sauce paired with Miso Soy Israeli Couscous

Hello Beautiful People!


I'm very excited to share this post with you becuase I felt like it really encourages me to be creative. I'm going to call it my "What's left in my Fridge Challenge"! I'm sure everyone recalls opening their fridge at the end of the week to find half cartons of milk, wilted veggies, and a variety of other half open half eaten products. But although your fridge may seem sparse, there is a treasure waiting to be dug up! I love watching shows like Chopped on the food network channel, and I am always so blown away by what they are able to come up with on a whim!
So today, I share with you the recipe below. Enjoy :)

Chicken Satay Salad with Coconut Peanut Butter Sauce paired with Miso Soy Israeli Couscous

Chicken Satay Salad with Coconut Peanut Butter sauce paired with Miso Soy Israeli Couscous

Recipe makes two servings

Prep Time: 25 minutes * Cook Time: 20 minutes

Ingredients:

For the Chicken Satay:

• 1 whole chicken breast. Aim for one on the larger size as you are feeding two people
• 1/2 cup greek yogurt
• 1 tablespoon of sugar
• 1/2 tablespoon of soy sauce
• 1/2 tablespoon of curry
• 1/4 tablespoon of turmeric
• 1 teaspoon of salt
• 1 tablespoon of minced garlic

For the Miso Israeli Couscous:

• 1 cup uncooked israeli couscous
• 1 cup hot chicken stock
• 1 tablespoon of miso paste
• 1/2 teaspoon of ginger powder
• 1/2 onion, diced
• 1 zucchini, diced

For Coconut Peanut Sauce:

• 1 cup of light coconut milk
• 1/4 cup peanut butter
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of lime
• 2 tablespoons of water

For Cucumber Bell Pepper Thai Relish:

• 1/2 red bell pepper
• 2 persian cucumbers
• 1 jalapeno
• 1/4 red onion
• 1/2 cup rice vinegar
• 1/4 cup sugar

Instructions:

Cucumber Bell pepper Thai relish:

• chop cucumber, bell pepper and onions into bite size
• Put vinegar in sugar in a bowl, mix well
• Pour vinegar over veggies
• Add chopped cilantro
• Let marinade for 15 minutes in fridge

Peanut Coconut Sauce:

• In a sauce pan, add all ingredients at medium heat
• Stir until smooth consistency

Miso Israeli Couscous:

• Heat up a saucepan to medium heat
• Add oil
• Add israeli couscous, sauté until lightly golden brown
• While israeli couscous is cooking, boil one cup of chick broth (or boil water and add bouillon cubes). Add miso paste and stir into broth until mixed in
• Add boiled broth/miso to the saucepan. Bring mixture to a boil, and then immediate turn it down to a simmer.
• Place a lid on sauce pan, cook couscous for 12 minutes
• While couscous is cooking, in a separate pan saute cubed onions and zucchini until golden brown.
• Add to couscous when its done cooking

Chicken Satay:

• Lay chicken breast down, place your hand on top of chicken breast. Take a serrated knife and cut chicken in half under your hand. Then slice each half of the breast into fourths. You should have a total of 8 chicken slices
• Combine all ingredients in a bowl and marinate chicken for about 15-20 minutes
• Heat up a George Forman Grill (you can place these on a grill too for a nice smoky char!)
• Spray with oil, and cook chicken until dark brown grill marks appear
• Set chicken aside for cooling (dont worry about eating it warm, its going to be in a salad)

Chicken Breast

This was seriously what I had in my fridge!!!

Thai Relish

Zucchini and Onion

Peanut Coconut sauce

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