Recipes

This is my Thai inspired dish for Chicken Satay and Cream Cheese Wontons with Papaya and Mango!

These are the fresh ingredients you will start with (not pictured is the chicken breasts-pounded thin)

Ingredients for the Peanut-sauce

                       APPETIZER
First for the appetizer, I decided to make Cream Cheese Wontons with Scallions. First get some wonton wrappers (usually any market has them in the asian aisle, or refrigerated section near the tofu). Separate the wrappers on a cutting board and lay them flat. Get some water or egg wash ( I just use water) on the side in a bowl so that you can seal up the wrappers once you have filled them. Brush the water or egg wash on all sides and corners of the wrappers.

To make the filling, I use room temperature cream cheese, scallions (cut into small pieces), some red pepper flakes, salt, pepper, and even some yellow tomatoes...all mixed together. You can add hot sauce, or soy sauce in your filling, whichever is to your liking. Place a quarter size dollop onto the center of the wrapper, then with the sides and corners of the wrapper fold, press, and seal up the wontons!

Next add oil to a saute pan, enough to coat the pan entirely for frying. Put on medium heat (not too hot!), and drop a couple of wontons in the pan.  Takes about 2 min per wonton. Make sure to flip them over to crisp all sides!

Then lay some paper towels on a plate so the cooked wontons can drain excess oil onto the towel. Cut up your mango and papaya and set aside.

Place wontons with the fruit mixture on a plate and serve with choice of dipping sauce. I use a sweet red pepper chili sauce for mine! Enjoy!!

Appetizer Cream Cheese Wontons with Papaya and Mango

                         ENTREE
Now onto the entree! First you want to get your peanut sauce started. Gather all your ingredients for the sauce.  I like to eyeball the amount of things I put into my sauces based on my taste. But here is a general idea of how to complete this sauce! I start with a  medium low heated saucepan and add 3 heaping dollops of peanut butter and about 1/2 cup of orange juice. Stir constantly! I like salty so I add about 3 tablespoons worth of soy sauce, and then a large squeeze of the honey bear! Add some minced garlic to give it some bite! Pinch of salt and red pepper flakes are last. Keep on stirring till the texture becomes thicker, and less runny. You can add more spice with the red pepper flakes, or sweetness with the honey.

The beginning stages of the peanut sauce

The completion of the peanut sauce!

Now get your pieces of chicken and cook them  in your pan till they are cooked through. I sometimes forget to cut my pieces into strips before, so I cut them while they are in the pan! Either way, strips are preferred.

Add red onions and seasonings to your chicken. Add the cut bell peppers ( I use orange and red bell peppers because they are sweeter than the green ones, and they are prettier too.)

 Once the chicken is cooked through and the onions and bell peppers are soft, transfer to a serving plate where you will top with the peanut sauce.  I add some more green onions on top with shredded carrots, and peanuts for garnish.  Cut a couple slices of tomato and there it is! Your successful thai chicken satay! You can serve with a side of white sticky rice and enjoy. Yum!

So for the regular cooks out there that want to just start simple, this is a great dish to make and serve and still impress your guests! Turn on some great feel good music in the background, have a lovely glass of wine near you, and before you know it, cooking is done and you will get praises! No more Thai takeout!

Thanks for Reading!

Christina
Freckled Foodie