Guild Wars 2: Bowl of Poultry Satay

Guild Wars 2 released the last chapter for the current living story and I cannot wait to get home tonight and play through it. I have been eagerly awaiting this episode since the end of the last one. No spoilers here so instead I will talk about the new legendary greatsword, Exordium. I have only finished one legendary, the Minstrel. When making my first legendary, I was actually going for Twilight but I eventually got tired of grinding for materials and settled with the Minstrel. I do slightly regret it but I just wanted to be done with it at the time. I also started collecting all the materials for Aurora but kind of stopped because I wasn’t sure if I’d be happy with the end result. Exordium speaks to me and I feel like I might take the leap and work towards this. It transforms into a scythe when a necromancer does gravedigger! It’s so cool and I am extremely tempted. Tonight (5/14) my husband and I will be playing through the latest story on twitch. You can join us on that adventure by clicking on the twitch icon on the right hand side.

To celebrate the release of the final chapter for this living story season, I decided it was time for a new recipe. It has been a while since I did my last Guild Wars 2 recipe and I hope this one makes up for it. This past season we have seen a few new recipes added and one that caught my eye was the Bowl of Poultry Satay. I love a good satay and this one is extremely easy to make. The meat does need some time to marinate but the work you have to do to make these will take you no time at all. The most important part to a good chicken satay is the peanut sauce that goes with it. The two sets of spices play so wonderfully together that I am drooling as I type this post up. Enough of that, time to get cooking!

Chicken Marinade
2 lbs chicken tenders
1 cup coconut milk
1 tbsp peanut oil
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
2 tsp lime zest
2 tbsp garlic paste
2 tsp ginger paste
1 lemongrass stalk
2 tsp coriander
2 tbsp turmeric
½ tsp cumin
1 tbsp brown sugar
salt
pepper
wooden skewers

Slightly flatten the chicken tenders with a meat tenderizer. Make sure all of the pieces are the same thickness. Combine all of the marinade ingredients except for the chicken in a bowl. Season with salt and pepper. Add the chicken and make sure all the pieces are well coated. Seal the bowl and allow to marinate for at least 4 hours and up to 6 hours.

Prepare the wooden skewers by placing them in water for at least 30 minutes. This will prevent the skewers from burning while you cook them. Take a marinated chicken tender and skewer the piece with a wooden skewer. Try to thread one chicken tender onto each skewer. Repeat until all the chicken tenders are done.

Heat a grill pan over heat. Spray with nonstick spray. Place the chicken tenders on the pan and cook for 4 minutes. Flip and cook for another 2-3 minutes, or until the chicken registers at a temperature of 165°F. Serve with peanut sauce.

Peanut Sauce
½ cup coconut milk
½ cup creamy peanut butter
2 tbsp honey
1 ½ tbsp sesame oil
2 – 4 tbsp chili paste (depending how spicy you would like it)
1 tbsp garlic paste

Combine all the ingredients in a bowl. Serve immediately or store in the refrigerator until you are ready to serve. Note that the sauce will thicken in the refrigerator slightly.