For my first trick…

Recipe for meal served at the last AustinMoms Book Club meeting –

Satay Chicken with Noodles (serves 4)

Chicken (2-3 chicken breasts)
Lime (1)
Rice Wine Vinegar
Pasta Ribbons (8 oz)
Bottle of Central Market Organics brand Satay Sauce (10 oz)
Cilantro (to taste)
Green Onions (to taste)
Peanuts (Dry Roasted)(to taste)

We use the frozen boneless chicken breasts, two or three (or four) depending on how big they are, how hungry everyone is, and how much leftovers you want to have for lunch the next day…

I partially thaw them (easier to slice partially thawed), slice into bite-sized chunks, then put them into a container with a tight seal with juice from 1/2 of the lime and an equal amount of the vinegar (enough to coat the meat) and shake.

Dump in a pan and heat in the oven until cooked thoroughly (350 for 30 minutes or so?  I cook more by feel than actual hard timelines.)  Probably, skewering them and grilling them over an open flame might yield excellent results, but I haven’t tried that… yet…

Meanwhile, boil the pasta per the directions on the package.  (Or do what I do, ignore the directions and just boil them.)

Chop up the cilantro and green onion pretty finely.  For four, about a third of a cilantro “bunch” is probably pretty good, but cilantro has a strong flavor and is easy to overdo. We love the green onion, so half a “bunch” is a good start for us.

When its all done, dump the pasta in a large bowl.  Add the bottle of sauce (probably any Satay sauce will do, the one I listed is what’s available at our local store).  If you really like the sauce, more is better, so you may want to have a second bottle on hand (just to be sure).  Mix well.  (Doing this first makes the mixing in of the other ingredients easier)

Add in the cilantro, green onion, and the chicken, and mix.  Garnish with crushed peanuts.

Eat!

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