When I’m floundering around in my kitchen, trying to be creative at the end of my week with what ingredients I have leftover, I often go to Gojee for inspiration. I found this Grilled Chicken Satay with Cucumber Mint Salad off the website. I typed chicken breast and cucumber into the “I Have” box. The website searches the Internet for recipes including those two ingredients and pulls them all up into a picture slideshow. I simply have to pick which recipe sounds the best to me. While I enjoy being creative in the kitchen, my concoctions are usually never as good as I had imagined. This website is great for helping me utilize all the ingredients in my pantry (less grocery shopping the better!) and does all the work in searching for a recipe with the ingredients I already have.
Grilled Chicken Satay & Cucumber Mint Salad
1/4 cup peanut oil
1 tbsp fish sauce
2 tsp Sriracha
1 tsp coriander
1 tsp cumin
2 boneless skinless chicken breasts cut into strips
1 hothouse cucumber
1 tbsp minced fresh mint
Juice from fresh lime
1 tsp sugar
1/2 tsp kosher salt
Combine 1/4 cup peanut oil with 2 teaspoons of Sriracha and a tablespoon of fish sauce. Into that mix the zest of one lime with a teaspoon of coriander and a teaspoon of cumin. Stir together to combine and use this sauce to marinate the chicken.
This is the recipe from the website. I modified it based on the ingredients I already had. I used red pepper flakes and a sweet chili sauce instead of Sriracha. I didn’t have any ground cumin, but I crushed some cumin seeds with my mortar and pestle for the marinade.
Marinate the chicken for an hour or more. The longer it marinates the more flavorful it will become. When it is ready, just throw the chicken stripes on the grill.
While the chicken is marinating, you can make the Cucumber Tomato Mint Salad. Quarter and slice the cucumber, chop the tomatoes ( I added this because I like the pop of color) and toss with the minced fresh mint (the only ingredient I ended up having to buy), a couple teaspoons of fresh lime juice, a touch of granulated sugar, and half a teaspoon of kosher salt. Let it rest while the flavors incorporate for about thirty minutes.
I picked the lime from a lime tree on my visit to Jacksonville, FL. It doesn’t get much fresher than hand-picked. The mint was the only ingredient I was lacking. I love it when I can make dinner under $5. The salad tastes like summer with the fresh lime juice and mint makes it the perfect side dish for any summer entree.