Thai-Style Pork Satay, Sautéed Bok Choy, and Peanut Sauce

With Thai-Style Peanut Sauce comes Thai-style marinated Pork (Or Chicken) Satay. Crispy bits of char on the outside and juicy meat on the inside makes Satay with Peanut Sauce the perfect summer picnic dipping combo or fun family-style dinner.

Want some Thai-influenced sides to fill your plate? Try my flavor-packed greens: sautéed sesame boy choy infused with sesame oil, garlic, and a dash of hot pepper flakes. If you haven’t tried bok choy, you’re missing out on a healthy alternative to standard greens!

And of course, don’t forget sticky rice!

 

 The Ingredients

2 pork tenderloins, cut in half and then in fourths lengthwise (or 2 boneless skinless chicken breasts)

½ cup Soy Vay

12 baby bok choy, halved

3 tablespoons sesame/canola oil blend

1 large garlic clove, slivered

½ teaspoon hot pepper flakes

1 ½ cups short grain sticky rice (brown rice for a healthier option)

*Peanut sauce ingredients: LINK

 

The Steps

For pork (or chicken): immediately before grilling, marinate both sides of the pork (or chicken) on a cookie sheet or plate covered with Soy Vay. Grill pork (or chicken) on high for 3 minutes per side (6 minutes total), or until meat thermometer tests at 165 degrees.

Tip: Keep pork (or chicken) warm by placing pieces in a preheated oven at 170 degrees covered in a foil pouch to lock in moisture.

For bok choy: in a large pot, add sesame/canola oil blend, garlic, and hot pepper flakes. Bring to a simmer on medium/low heat. Add boy choy halves and cover. Let sauté, occasionally tossing, for 6-7 minutes until tender.

For sticky rice: steam as directed on back of rice container!

For peanut sauce: refer to my post!

http://www.tastefullygrace.com/2017/08/07/thai-style-peanut-sauce/

 

The Steps with Pictures

For pork (or chicken): immediately before grilling, marinate both sides of the pork (or chicken) on a cookie sheet or plate covered with Soy Vay. Grill pork (or chicken) on high for 3 minutes per side (6 minutes total), or until meat thermometer tests at 165 degrees.

Tip: Keep pork (or chicken) warm by placing pieces in a preheated oven at 170 degrees covered in a foil pouch to lock in moisture.

For bok choy: in a large pot, add sesame/canola oil blend, garlic, and hot pepper flakes. Bring to a simmer on medium/low heat. Add boy choy halves and cover. Let sauté, occasionally tossing, for 6-7 minutes until tender.

For sticky rice: steam as directed on back of rice container!

For peanut sauce: refer to my post!

http://www.tastefullygrace.com/2017/08/07/thai-style-peanut-sauce/

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