How about something different for tonight’s dinner that’s still easy on the budget?
Yield: 4 servings
Prep time: 5 minutes
Marinating time: 2 hours, or overnight
Cook time: 6 minutes
Ingredients:
- 1 lb. chicken breast, cut into thin strips
- 4 flour tortillas
For marinade:
- 1 tablespoon peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 clove garlic, crushed
- ¾ teaspoon curry powder
For vinaigrette:
- 2 cloves garlic
- ¾ tablespoon fresh ginger
- 2 green onions
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 4 tablespoons extra-virgin olive oil
Directions:
- In a small bowl, whisk marinade ingredients together until smooth. Marinate chicken in the mixture and refrigerate for at least two hours or up to two days.
- In a food processor or with a hand blender, blend all vinaigrette ingredients.
- When ready to use chicken, remove from marinade and discard marinade.
- Heat a grill pan over medium-high heat and cook chicken strips for 3 minutes per side or until cooked through.
- Fill each tortilla with chicken satay and dip into vinaigrette.
Tip: You can stuff some rice into the tortillas or an even more filling meal!
