From Scratch

Back in January I clipped an article from The New York Times about a Yalie who uses a microwave to take dining hall food to a new level. Not that Yale food isn’t good. “It is,” Zach Marks told the Times, “especially compared to most colleges.” But he learned that “by playing around, you can make your own excellent meals.” The accompanying recipe was for Chicken Satay, scaled down for one and quickly made with the microwave’s help.

It’s a shortcut satay, elminating the marinade and skewers, and it’s not altogether authentic but it’s very good. I say it’s for two servings — or more — because the sauce is plentiful. The photo shows about half the yield. I’ll refrigerate what’s left and have an even faster meal later.

The recipe starts out with cooked chicken. You can easily do that in the microwave with a steamer bag or with a plate, plastic wrap and about seven minutes to cook. I multi-tasked. I used my rice cooker for some fragrant jasmine rice and put the chicken and broccoli in the steamer basket. The breast was thick so when the rice was done and the cooker shifted to the keep warm setting, I plopped some mushrooms in with the rice, put the lid back on and left everything on keep warm for another ten minutes, about thirty minutes in all.

You’ll notice honey is used twice. I included it only in the sauce, knowing it would be too sweet for my taste otherwise; I merely tossed the hot, sliced chicken with some soy sauce. I also used smooth peanut butter, not crunchy, but it was natural.

The article said Marks has been approached about doing a cookbook of his creations. Based on this recipe, I think it would have an audience, even among those whose dining hall days are long behind them. Cooking well for one or two can be frustrating for people who don’t like leftovers. Oh — and his advice about the recipe? Be careful with the sesame oil; too much and the sauce gets watery.

Thai Chicken Satay

Adapted from Zach Marks

Sauce:
1/4 cup crunchy peanut butter, preferably natural
2 TB sesame oil
1 TB soy sauce
1 TB honey
1 tsp milk
Satay:
1 cooked chicken breast, cut into 1″ thick strips
2 TB soy sauce
2 TB honey
1 tsp sesame seeds

Combine sauce ingredients in a microwave-save bowl and stir. Cook about thirty seconds on high, till heated thoroughly, then stir until smooth.

Combine honey and soy sauce, add chicken, and toss to coat. Microwave for 15 seconds and serve with sauce. Garnish with sesame seeds.

Related: Microwave Steam Bags

Sphere: Related Content