I received a couple of notes from fans trying to find the recipe for Guy's Satay Chicken Salad Wraps, from the Salute To The Troops episode of Guy's Big Bite.
Apparently there was something of a glitch on FoodNetwork.com (big surprise), so I did a little investigating. I contacted the website through their new online chat session, and they had the recipe uploaded within just a few hours.
A big THANK YOU to FoodNetwork.com's customer service. I am just thrilled.
Guy's Satay Chicken Salad Wraps
(recipe on FoodNetwork.com)
1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped yellow onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 naan wraps, purchased
Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro leave
2 teaspoons finely chopped green onions
In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.
This episode will re-run on Monday, December 7, 2009. Click here for future air dates. Also from this episode:
Fry Bread with Caramelized Oranges and Honey Syrup
Thai Cucumber Lemonade
Guy Fieri: supporting troops here and overseas
Guy Fieri makes pork recipes on Fox News
Guy Fieri's Crab Burgers