Anytime Chicken

I prefer chicken over other meats and I stock up my freezer with it. I get a pack of 6 individually wrapped portions of boneless thighs or breasts from Costco which costs from $12 to $16 a pack depending on weight. It's very economical to buy in huge quantity and just freeze them away for use anytime.

Chicken is a very versatile meat and I can concoct a variety of quick and easy dishes out of it. Few nights back I made Chicken Satay with Peanut Sauce. I got this recipe from Food Network by one of my fave chefs Tyler Florence. Its very simple, very easy and all ingredients are the usual things I normally have in my pantry and fridge. I just injected a few twist to make my life easier - like instead of grilling it I just broiled it (after brushing with canola oil) in the oven on high for 10 minutes on each side or until done. I also used a store bought peanut sauce for more convenience, but you can make your own if you have more time to spare.

CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS:
Marinade:

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken thighs, cut into strips (Tyler used breasts)

20 wooden skewers, soaked in water 30 minutes

Vegetable oil, for grilling

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced

PROCEDURE:

1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.
2. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
3. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.

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The morning after I cut the leftover chicken into strips and put it in my husband's salad to take to work.

SPINACH SALAD WITH LEFTOVER CHICKEN SATAY

INGREDIENTS:
Baby Spinach
Romaine Lettuce
Radish
Feta Cheese
Toasted Almonds
Italian dressing on the side