| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Satay |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Onion powder |
| 2 |
c |
Water |
| 1 |
tb |
Oil |
| 1/4 |
c |
Onion; diced |
| 2 |
tb |
Chili pepper; ground. [see notes] |
| 5 |
tb |
Peanut butter |
| 1 |
tb |
Soy sauce |
| 8 |
oz |
Soy and rice tempeh; cut into 1/4-inch |
|
|
; cubes |
| 2 |
|
Boneless chicken breasts; cut into 1/4-inch |
|
|
; cubes, up to 3 |
| 1 |
lb |
Tofu cut into 1/4-inch cubes. |
INSTRUCTIONS
CHOOSE ONE
(1) Combine the garlic powder, onion powder, water, and
(tempeh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer
for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking
liquid.
(2) Heat the oil in the saucepan and saute the onion and chili until soft.
(3) Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a
boil.
(4) Add the (tempeh/chicken/tofu) and mix until coated with sauce.
(5) Serve over hot noodles or rice.
NOTES This recipe, if made as suggested, can be very spicy. We normally cut
the amount of chili powder by half, although that is personal preference.
Experiment with it.
Per serving: 680 Calories (kcal); 55g Total Fat; (68% calories from fat);
24g Protein; 33g Carbohydrate; 0mg Cholesterol; 1428mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
9 1/2 Fat; 0 Other Carbohydrates
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