Salads Suck

But this one is awesome.

Look! Sun!

This filled four reused pasta sauce jars, plus some extra to eat right away.

There are multiple parts to this, and all of them are delicious independently, so don’t worry about changing ratios and possibly eating peanut sauce by the spoonful.

The Components Involved:

  • Kale, washed, dried, and cut or torn into reasonable salad-bite pieces
  • Spiced Chicken
  • Spicy Peanut Sauce
  • Butter Rice

Not my kale, but the same kind and approximate quantity.

Spiced Chicken

I use Trader Joe’s frozen boneless chicken breast tenderloins. It’s easy to pull out a few at a time and have hot, specifically prepared chicken at hand within 15 minutes.

Brown it on both sides by turning it twice (the first side down will get direct heat two times, at the beginning and the end).

Brown it on both sides by turning it twice (the first side down will get direct heat two times, at the beginning and the end).

Ingredients:
2 tablespoons olive oil
1 tablespoon sesame seed oil
7 or 8 chicken breast tenderloins
cumin
turmeric
chili pepper
granulated garlic/garlic powder
salt
pepper

How:
Pour olive oil and sesame seed oil into a large pan. Heat pan on medium for a few minutes, until oil ripples a little. Nestle chicken tenderloins in, as many at a time as comfortably fit in your pan. Sprinkle two heavy pinches of the six spices over the frozen tenderloins, trying to not drop spices into the bubbling, hot oil. Cook on one side for about five minutes, then flip and cook for another five until browned, then flip once more and let the chicken brown until cooked through.

You may need to do two rounds of chicken, but that’s fine because you really just leave it alone, then flip it and leave it alone, which gives you time to make the…

Butter Rice

I used leftover rice from a week ago. By adding a third of a cup of water to a cup and a half of rice, it rehydrated and fluffed up after a slow desiccation in a ziploc bag.

I used leftover rice from a week ago. By adding a third of a cup of water to a cup and a half of rice, it rehydrated and fluffed up after a slow desiccation in a ziploc bag.

Ingredients:
1 cup frozen peas (optional)
2 cups cooked and chilled rice
1/3 cup water
1 tablespoon butter
1 teaspoon sesame oil (optional)
salt
pepper

How:
Tunk chunk of frozen peas into a medium saucepan on medium heat. Add water and let the peas come up to a boil. Add rice, butter, pinch of salt, and dash of pepper. Bring up to boil again and then turn off heat. Stir. Set aside.

Really, you should start your chicken, start your rice, flip your chicken, then occupy yourself with…

Spicy Peanut Sauce (EASY!)

I should have taken a photo of the sauce in the pot, there was about two, three cups o' the stuff before I used up most of it.

This is what was left. I should have taken a photo of the sauce in the pot, there was about three cups o’ the stuff before I used up most of it.

Ingredients:
1 14 oz. can of coconut milk (I used light coconut milk)
3/4 cup creamy, unsalted peanut butter
1/2 tablespoon Sriracha (or an approximated “three good squirts!”)
1/4 cup sugar
1/2 tablespoon salt
1/2 cup water
large handful of peanuts (optional but amazing)
chili powder (optional)
cayenne powder (optional)
three bay leaves (optional)

How:

Throw everything into a medium-sized pot and bring to a boil on medium-to-medium-high heat, whisking constantly. Once boiling, reduce to low and simmer for three to five minutes while still whisking. It will burn if you stop! Remove from heat, and take out the bay leaves.

The sauce thickens as it cools. It also refrigerates and freezes well (according to the base recipe I modified.)

The Aftermath:

Om nom nom.

Om nom nom.