The chicken satay was made with thighs marinated overnight in Serious Eats' satay marinade. The peanut sauce is one I already had on LoseIt for dumplings. The basics are quite similar to the one linked but eschews curry paste in favor of ginger and sesame. I skipped the ginger for this application and went a little lighter on the sesame - just enough to enhance the peanut. You might want to only add half the water at first, depending on your dipping sauce thickness preferences - it's on the thin side.
4 T peanut flour/powdered PB
2 t brown or palm sugar
1/2 t garlic powder
2 T warm water 1 T rice wine vinegar
1 T soy sauce
1 t lime juice
1 t sriracha
1/2 t ginger paste (optional here) 1/2 t sesame oil
This plate has 4 oz skinless chicken thighs, fat trimmed as much as possible (137)
1/2 c corn kernels (62)
10 oz asparagus (57)
1/2 t oil (20)
1/4 recipe dipping sauce (45)
Total: 314 (+ salad of course)
That was the planned meal. Except guess who caught two rainbow trout? So we grilled those two, in foil packets with lemon and Old Bay. I had a quarter of the smallest of the two fish, and went back for an extra 2 oz chicken (well, 1.4 oz cooked) because it was that good.
As plated, this dish would run:
1 c corn kernels (125)
10 oz asparagus (57)
1/3 t oil (13)
7 oz rainbow trout (276)
Total: 471 (+ salad)
But what really happened was 6 oz chicken, peanut sauce, and half the fish.
Fabulous leftovers ahead.