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Sunday Supper with Lunchbox Love – Chicken Satay and Thai Noodle Salad

It’s a whole meal this week, folks! I’m prepping early because we’re going camping! I’m in charge of Friday night’s meal so this is what I’m making. Full of flavor, fun and easy!

Can never go wrong with a recipe from Well Plated

Ingredients

FOR THE CHICKEN:

  • 1 pound Just BARE Organic Boneless Skinless Chicken Breasts, cut into 1-inch strips
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)
  • 2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons ground ginger
  • 2 cloves garlic, minced

FOR THE PEANUT SAUCE:

  • 1 cup low sodium chicken broth
  • 5 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons fish sauce (or additional 2 teaspoons soy sauce)
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lime juice (from about 1 small lime)
  • Chopped fresh cilantro, chopped unsalted roasted peanuts, and lime wedges, for serving

Instructions

  1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
  3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

This recipe is from Yummly

Ingredients

  • 1 cup matchstick carrots
  • 3/4 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts , roughly chopped
  • Sesame seeds , for garnish (optional)

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil

Instructions

  1. Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
  2. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

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