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

The best ever Peanut Sauce and Thai-style marinated Pork (Or Chicken) Satay. Crispy bits of char on the outside and juicy meat on the inside. Summer on a plate!

On the side, sautée slightly bitter, crunchy boy choy infused with sesame oil, garlic, and a dash of hot pepper flakes.

And of course, don’t forget sticky rice!

Picnic perfection.

 

 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 linked here.

 

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 here!

 

 

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 here!

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