Thai-inspired Chicken and Fresh Rolls

I’m in love with this meal for the summer time; it is fresh and flavorful and has been toddler tested and approved. Inspired by some of my favorite Thai flavors, I created my own spice and herb blends with what I already had around the house. Due to Covid, we are only going grocery shopping once every two to three weeks so I have had to simplify my use of authentic Thai ingredients. The end result is maybe not the most true to what an authentic chicken satay and fresh roll might be, but it sure has helped mitigate the daily cravings for Thai flavors I have.

Chicken

Ingredients:

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 pinch salt

• 1 tsp turmeric

• 1 tsp fish sauce

• 1 Tbs avocado oil

• 1 Tbs red curry paste

• 2 Tbs fresh chopped cilantro

• 2-3 green onions (finely chopped)

• 4 boneless, skinless chicken thighs

• wooden skewers

Directions:

Prepare chicken 3 hours to 1 day ahead of time. Cut chicken into strips about 1 1/2 inches thick. Place chicken in a bowl with all of the other ingredients (except the wooden skewers). Make sure the chicken is thoroughly coated in the marinade, then cover the bowl and refrigerate until ready to cook. Soak skewers in water for at least an hour before cooking. Pre-heat oven to 450 degrees, making sure that one of your oven racks is close to the top of the oven. Skewer chicken strips “satay-style” and line them up on a wire rack with a baking pan underneath. Cook chicken for 5 to 10 minutes on each side, until there is some dark caramelization happening. Remove from oven and serve with fresh rolls and peanut sauce.

Fresh Rolls

Ingredients:

• rice paper

• carrots

• cucumber

• avocado

• green onion

• cilantro

• mint

• peanuts

• lime

Directions:

Prepare your fillings; cut carrots and cucumbers into thin strips about 2 inches long. Halve your avocados then cut into thin strips length-wise. Green onion should also be cut into thin 2-inch long strips, while mint and cilantro should be kept whole with stems removed. Peanuts should be finely minced. Squeeze a wedge of lime over the vegetables and set all ingredients just off to the side.

Take a wide, shallow bowl (I actually use a pie dish) and fill it with warm water. Making sure you have a clean surface to work on, take a sheet of rice paper and briefly dip it in the warm water so that the entire surface is covered. Remove from water and lay it on your clean surface and start assembling your rolls. I usually start with the herbs, laying down mint, then cilantro and green onion. Then add your veggies; a few slices of avocado and carrots and cucumber (use your discretion on the amount of filling you put in depending on how thick you want your rolls. Sprinkle a pinch of minced peanuts over the top and then begin to roll. Just before you finish rolling, tuck in the sides of the rice paper so that they become concealed once you finish rolling. Repeat this process until you run out of filling.

Peanut Sauce

Ingredients:

• 1/4 cup natural peanut butter

• 2 tablespoons light brown sugar

• 1 tsp fish sauce

• 1 tsp red curry paste

• 4 Tbs water

Directions:

Mix together all ingredients in a small sauce pan over low heat. Continue mixing until throughly combined, adding more water if needed. Remove from heat and let cool before serving.