When I was browsing Pinterest this week, I came across an image of chicken satay with Peanut Sauce, and my mouth began to water. I knew this was the dish I would cook the next time. However, when I arrived at the supermarket, I saw the sale on drumsticks of chicken at a price of $0.59/lb. I sure did snap them up. Instead of coating the chicken that is cooked with peanut sauce, why don’t you cook the chicken directly in the sauce and then transform the chicken into Thai Peanut Chicken? Making the most of sales is about being flexible!
This brings up an excellent idea that one of my knowledgeable readers, Craig, reminded me of this week. If grocery stores have surplus stock, they’ll dramatically reduce prices to get rid of it before needing to destroy it at a loss of 100. It isn’t easy to recognize these sales; however, if you make sure you keep an eye out for them, it’s well worth perusing. Most of the time, the items are more than their expiration date, and if you can freeze or use them immediately, you’ll be able to make the most of it.
It is possible to use this recipe to prepare other kinds of chicken pieces, too. Chicken thighs? Yes, it could be delicious. Chicken breasts may be slightly dry, but they’ll perform. The time to cook will vary based on the size of the chicken pieces, the amount of packing they are inside your baking dish, and whether they’re bone-in or boneless. I would suggest beginning at 30 minutes for a boneless or 45 minutes for a bone-in chicken. Utilize a quick-read meat thermometer to check whether the temperature inside your thickest piece of meat, and then add more time as needed (it will need to reach 160 degrees). It’s the only method of determining if it’s completed. I have a simple design ( like this) that is cheap and can be purchased in most shops that sell kitchen appliances. I would consider it to be a kitchen “must have” item.
INGREDIENTS
One clove of garlic ($0.08)
1 inch fresh ginger ($0.24)
Fresh limes, 1/2 (1.5-2 2 Tbsp juice) ($0.25)
1/2 Tbsp chili garlic sauce (or Sriracha) ($0.17)
1 1/2 Tbsp soy sauce ($0.15)
One tablespoon honey (or brown sugar) ($0.12)
1 tsp toasted sesame oil ($0.57)
Two tablespoons vegetable oil ($0.04)
1 cup of natural peanut butter ($1.11)
3TBS warm water ($0.00)
1/2 bunch fresh cilantro ($0.50)
3 lbs of chicken parts ($1.86*)
INSTRUCTIONS
Cut the garlic into small pieces. Peel the ginger using the help of a vegetable peeler or by scraping the skin off with the sharp end of an ice cube. Make use of a small cheese grater to cut the ginger. Add the ginger, garlic, as well as the juice from half of the lime (1.5-2 Tbsp), chili garlic sauce, soy sauce, sesame oil (or honey), and vegetable oil to a bowl of medium size. Mix. Mix in the hot and peanut butter. Whisk again until it is smooth. Chop the cilantro roughly. Keep a few pieces of cilantro to garnish the dish once it has been baked, and mix the rest of it in the sauce of peanuts.
Reserve half a cup of the peanut sauce to use later. Add the rest of the peanut sauce in the size of a gallon zip-top bag, along with the pieces of chicken. Get as much air out of the bag as possible, close it tight, and then rub the bags to combine the marinade into the chicken. Keep the marinade in the freezer for at least 30 minutes or as long as it is overnight.
If you’re ready to cook the chicken, heat the oven to 350 degrees. Put the chicken pieces, as well as all the marinade that came from the bag, into a casserole dish so that the details are placed in an even layer. Roast the meat in the oven that has been preheated for 30 minutes. Then, apply a brush to add the remaining peanut sauce over the surface of the chicken. Cook for another 15 minutes. After that, utilize a meat thermometer to check the temperature inside. If it’s not at 160 degrees Fahrenheit, bake for 10 to 15 minutes longer and then check again. Repeat until the internal temperature is 160 F.