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 sauce1/2 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.
Asian Mayonnaise:
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
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2 comments:
natural vitamin sources is to eat garlic to taste great, even better than the antibiotics he is my miracle swine flu.
I was one of the complainers, and glad to find the recipe. I like the Food Network, but the web site needs some work. All the recipes, at least from recent shows should be posted by TALENT, SHOW. Cool recipe, I had to make one up the first time from memory and it turned out great.
Don
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