Chicken Satay

Thai Chicken Satay

1 jar WATCHAREE’S Thai Peanut Sauce 2 lb. chicken breast 2 tbsp. yellow curry powder 1 tbsp. turmeric powder 2 tbsp. sugar 2 tbsp. light soy sauce 2 tbsp. oil 25 bamboo skewers 2 tbsp. ground peanuts (optional)

Slice chicken into thin strips. Combine yellow curry powder, turmeric powder, sugar, light soy sauce and oil together. Add chicken to the mixture and marinate for at least 30 minutes or even overnight in the refrigerator. Thread chicken pieces onto the bamboo skewers and grill on a grill pan over medium heat or on a barbecue grill until golden brown. Warm peanut sauce in a sauce pan and remove from heat. Sprinkle ground peanuts on top of the sauce and serve as a dipping sauce. You can substitute chicken with pork, beef, shrimp or salmon.

Makes: 25 - 8” skewers

Crispy Wonton

with Pad Thai Sauce

1 cup WATCHAREE’S Pad Thai Sauce 1 package square wonton skins 2 tbs. oil 2 eggs 1 cup fried soybean curd, cut into small cubes 4 tbs. preserved sweet radish 1 cup chives, sliced to 1 inch long 2 cup bean sprouts, pea shoots or sunflower shoots, rinsed 1/2 cup ground unsalted roasted peanuts 1 lime, cut to wedges 1 tsp. ground hot chili (optional)

Cut each wonton in half to form two triangle shapes per wonton. Fry wonton skin until crispy, set aside.

In a medium bowl, beat eggs until no whites remain. Heat the oil in a non-stick skillet over medium heat. Pour in eggs, tilt pan to spread the eggs evenly and cook on both sides. Set aside to cool down. Then cut into small square pieces.

Mix crispy wonton, eggs and tofu.

Add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of bean sprouts. Mix well and turn off the heat. Arrange fried wonton on a serving dish, pour pad Thai mixture over wonton skins. Serve with fresh bean sprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. Add hot chilies if you like spicy pad Thai!

Serves 4