Blue Apron's Chicken Sate with Peanut Sauce & Marinated Green Tomatoes

Grad school life can be tough. 

 Trying to juggle classes and homework, while still maintaining some hours at your job, and then a side job. Then there is trying to clean, cook meals, find some time to exercise, walk the dog, enjoy your hobbies, and relax. Today was my "day off from school" but I still was up early doing a few hours of work, then an hour at the dog park, and then a few hours at the barn. By the time I sat down to write this post, I had made a huge glass of Iced Coffee and had a 5 minute dialogue with myself on if I had time to take a nap.

The "Katie Do List" said no. 

 No nap time allowed. 

 Thankfully while this little blog of mine can be some work, it is also a great stress release and something I enjoy doing.  It's also a great way to share my new adventures with all my friends and family back home. Well instead of a nap and in the tradition of staying true to this healthy lifestyle blog, I wanted to share this Blue Apron recipe with you guys.

 It is really basic, really simple, and really delicious. 

 And yes, thank you Blue Apron, this time there were sides ;) 

Blue Apron's Chicken Sate

with Peanut Sauce & Marinated Green Tomatoes

Ingredients

12 Ounces Boneless, Skinless Chicken 

Breast, Sliced

2 Green Tomatoes

2 Tablespoons Soy Sauce

1 Bunch Cilantro

1 Red Onion 

¾ Cup Jasmine Rice

2 Tablespoons Rice Vinegar

2 Tablespoons Sesame Oi.

**(Was not a huge fan of the sesame oil in the dish.  

It was a little overpowering 

Next time I will sub this out for a different oil)

2 Tablespoons Mirin

¼ Cup Peanut Butter

12 Wooden Skewers

Makes 2 Servings

About 700 Calories Per Serving

Prepare the ingredients: 

Wash and dry the fresh produce. Cut the green tomatoes into 

wedges. Pick the cilantro leaves off the stems; discard the stems 

and roughly chop the leaves. Peel and thinly slice the red onion. 

Place the chicken in a bowl with half of the soy sauce and toss 

to thoroughly coat; set aside to marinate.

(I just love how everything comes with the exact amount in these little bottles!)

(Easiest marinade ever)

Cook the rice:

In a small pot, combine the rice, a pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 18 to 22 minutes, or until the water is absorbed and the rice is cooked through. Fluff the finished rice with a fork. * Or just throw it in your rice maker :) 

Marinate the tomatoes:

While the rice cooks, in a medium bowl, combine the tomatoes, rice vinegar as much of the red onion as you’d like (you may have extra onion), and half of both the cilantro and sesame oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.

While the rice continues to cook, thread the marinated chicken onto the skewers. (You may have extra skewers.) In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the skewered chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate.

Make the peanut sauce:

While the chicken cooks, in a medium bowl, combine the peanut butter, mirin andthe remaining soy sauce and sesame oil. Whisk in 2 to 3 tablespoons of waterto achieve your desired consistency for dipping.

Plate your dish:

Divide the cooked rice and marinated tomatoes between 2 plates. 

Place thefinished chicken skewers on top of the rice. Garnish with the remaining cilantro. 

Serve with the peanut sauce on the side for dipping. 

Enjoy!

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