Wednesday, July 15, 2009

Chicken Sate Stir Fry

Have you ever purchased a spice mix without any clue of what you are going to make with it? Up until now, I can say that I hadn't. But upon Mr. Gooch's urging, I grabbed a small jar of Sate Seasoning during a browsing of our local Penzeys.

Not having any bamboo skewers, traditional sate was out. However, I was not deterred. I decided to make a bit of a stir fry out of the mix and can say without a doubt this is one of my new favorite dishes. And a big bottle of the sate seasoning is definitely coming home with us in our next shopping trip.

Chicken Sate Stir fry
(Source: modified from a recipe for lamb sate found on the Penzeys website)
2 TB. Sate Seasoning Mix (from Penzeys)
2 TB. water
1 lbs. boneless skinless chicken breast (cubed)
3 colored peppers (cut into strips)
1.5 TB. soy sauce
1.5 TB. canola oil
2 TB. apple vinegar


Combine sate seasoning, water, soy sauce, canola oil and vinegar in a bowl and mix completely.

Place cubed chicken and marinade in a quart sized zipper bag. Place in refrigerator to marinade for at least 1 hour (2 is better).

Heat large saucepan to medium high heat. Place entire contents of bag into saucepan, cooking chicken until about half done (about 10 minutes).

Add sliced peppers, stirring to coat with sauce.

Continue cooking uncovered for about 5-7 minutes or until peppers begin to soften.

Cover and cook until chicken is done.

Serve with jasmine rice and a side salad.

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