Alumni Blog

Thai Chicken Satay

Download Thai Chicken Satay Recipe

Ingredients for Satay Marinade  

• 1 can coconut milk  
• ½ cup soy sauce 
• 1 ounce sriracha hot sauce (optional) 
• 1 tablespoon sugar  
• 1 tablespoon turmeric  
• 1 tablespoon ground coriander  
• 1 tablespoon ground cumin  
• 1 tablespoon salt 
• 1 ½ cups vegetable oil*  

Ingredients for quick steamed yellow rice (place all ingredients in a rice cooker, stir well) 

• 2 cups rice (jasmine, regular or basmati rice)  
• 2+ cups water  
• 1 pack saffron seasoning (add real saffron if available)  
• 2 teaspoons chicken bouillon powder  
• ½ teaspoon salt  
• ½ to ¾ cup raisins (optional) 
• ½ to ¾ cup silvered almonds (optional) 

Procedure 

• Combine marinade with your meat or vegetables and refrigerate for 4-6 hours tightly covered. For seafood marinate for 2-3 hours
• Grill or roast meat, vegetable or seafood, slice and serve on steamed yellow rice. Add peanut sauce if desired and enjoy! 

Notes: 

• Can be used on chicken, pork, beef, tofu, vegetables or seafood 
• You can cut your meat, vegetable or seafood and place on a skewer if you wish
• Make enough marinade to coat your meat, vegetable or seafood. Extra marinade can be kept up to 2 weeks refrigerated
• More often than not I just marinate whole boneless chicken breasts in the marinade, grill them and then slice thinly at an angle and fan them out over a bed of steamed rice plain or flavored.

*Add vegetable oil last while blending ingredients together 

Question: What have you been up to during quarantine?

Nina Cataldo, ‘15

I've been cooking and experimenting with recipes! And I've learned to enjoy and appreciate more time alone - something I've never been good at  before."

Alex Cartagena, ‘17

“This summer I did a road trip. Seattle -> Idaho -> Montana-> Wyoming ->Utah ->Nevada -> Oregon and back. I had the opportunity to do some beautiful sightseeing and eat a lot of ice cream from local shops."

Rose Breeskin, ‘13, ‘16

“During quarantine I’ve gone on several sailing trips in the San Juan Islands, baked a lot of bread and pies, and taught myself how to do fancy manicures at home!”

Katie Bradley, ‘18

“Traveled back to Colorado and went on a bunch of hikes with my family - it was great to see my family and explore new trails.” 

Zack Kravey, ‘19

“I fulfilled a decade-long passion and got a job at a bike shop, learning how to become a bike technician. I recently started taking up downhill mountain biking and am looking forward to graduating from green/blue trails and eventually take on some bigger jumps!” 

Caitlin Joyce, ‘11, ‘18

“I took my mom social distancing blueberry picking in Snohomish and got 5 pounds of delicious blues!”  

Nick Skok, ‘13

“I stayed in Japan during the quarantine as the situation was better controlled without food or toilet paper shortages.” 

John Fulmer, ‘15, ‘18

“I’ve been getting into road biking and fly fishing! After work I’m usually riding my bike around SLU or on the Burke-Gilman, and on the weekends I’m usually hanging out on the Snoqualmie river.”