I've been thinking about chicken sate with quinoa for a while
I was looking in our kitchen pantry and noticed the peanut butter I bought at the bio store some months ago when I was there for something else. Let me clarify that I'm not a peanut butter fan in general. I think it's just dry and when eating it on a sandwich, I need to add a lot of butter. And when I saw it in the bio store at the time, that was exactly what I was craving: a sandwich with peanut butter and butter. I had to buy it, and so I did. I ate from it twice and then the cravings were gone. LOL.
Not a fan of wasting any food
So there was no way that I was going to let this (expensive) peanut butter go to waste without touching it. I looked in our freezer and noticed quite a lot of chicken in there and suddenly thought about chicken sate. I thought this would be a nice lunch idea and made sure I had some cucumber and bean sprouts in the house as well.
- Chicken filet (I used 1 chicken filet pp)
- 1 small cup of quinoa
- bean sprouts
- cucumber ( I think I used half of it)
- peanut butter
- soy sauce
- 250 ML coconut milk
- spices to your liking, I only used pepper and salt myself, but boyfriend added some chili sauce to his portion
Let's get started!
First, cut the chicken filet in small parts and use a bit of coconut oil to bake them until their done. When they were half-way done, I started prepping the quinoa as well.
This was my second time preparing quinoa, and I have to admit, that the previous time (using the pressure cooker) went better than this round. Back then the quinoa was perfectly cooked, while now it seemed that I added just a little bit too much water while I really thought I had used 1 cup of quinoa with 2 cups or water like the last time. My quinoa prepping needs some TLC apparently, but I bet that next time, it will be perfect again! I just prefer using the pressure cooker, I guess.
Time for the sate sauce
This is a sauce that can not go wrong, but you have to keep stirring to make sure it doesn't burn to the bottom of your pan. But if you do, I promise it will be nice! Be careful with the heat, if you notice the sauce getting thicker, please lower the heat so you have less risk of burning the sauce.
I used 250 ml of coconut milk and 3 big spoons of peanut butter. I started heating the milk and adding the spoons one by one, and then adding a spoon of soy sauce keep stirring for about 10 minutes. I left out chili sauce as I'm not a big fan, but for some spicy flavor you should really add a bit of that!
If you have leftovers from the sauce, you can just heat it up again, don't throw it away as it will be just as nice tomorrow if you add a little bit of milk to the sauce and slowly heat it up again.
While checking the quinoa and chicken to make sure nothing got burned, and to see if they were almost done, I cut the cucumber and started plating. The bean sprouts are always a nice addition to any dish if you ask me, I eat it it on sandwiches too, loving the bite! Super easy to add to any dish and gives it a fresh bite.
When the chicken and quinoa were done, I added them to the plate, and voila, there you have a nice chicken sate lunch with veggies.
Next time, I will bake the quinoa seeds in coconut oil again before cooking them. I think the nutty flavor adds something extra (but more work, so not the best idea for a quick lunch, lol).
If you are going to try this simple lunch, enjoy your meal!