Guy Fieri’s Satay Chicken Salad Wraps without some of the obnoxious recommendations.
Total time: Approximately 2 hours.
1 pound boneless, skinless chicken, pounded, cut into 1-inch strips
3 tablespoons peanut oil
2 cups julienned, finely chopped, or shredded vegetables such as onions, carrots, bell peppers, bok choy, chinese broccoli, or mustard greens (pick at least 2 vegetables!)
1 cup washed and rinsed bean sprouts, clover sprouts, alfalfa sprouts, julienned cucumbers or thinly sliced tomatoes (pick at least 2!)
1 tablespoon minced ginger, optional for bean sprouts
1 teaspoon minced garlic, optional for bean sprouts
cilantro and green onions, to taste
raita or other dressing
naan or pita or flatbread or tortillas
Marinade for the chicken:
3 Tbsp peeled, roughly chopped ginger
3 Tbsp roughly chopped onion
2 Tbsp roughly chopped garlic
2 Tbsp olive oil
3 Tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce
In a food processor or blender, combine all marinade ingredients until smooth. Place chicken and marinade in a plastic bag or other container and store in the refrigerator. Marinate at least 1 hour.
Heat a large frying pan over high heat and add peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the vegetables and saute for 2 minutes longer, remove to a bowl and keep warm. If using bean sprouts, now’s the time to add them into the frying pan with ginger and garlic and saute for 1 minute. Remove from the heat.
I serve these “family style”, with fresh naan. To build a sandwich, I slather raita across the naan, then layer on the meat, warm vegetables, cold vegetables or fruits, then garnishes (and sometimes more raita).
My favorite so far is chicken, carrots, onions, sauteed bean sprouts, cilantro and green onions, with the homemade naan and raita.