| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indo | Ethnic, Chicken, 6 points, Tried | 8 | servings |
INGREDIENTS
| 8 | Boneless skinless chicken breasts; filleted | |
| 2 | tb | Soy sauce |
| 2 | ts | Lime juice |
| 2/3 | c | Peanuts; dry-roasted unsalted |
| 3 | Shallots; chopped | |
| 2 | Cloves garlic | |
| 1 | ts | Curry powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1 | tb | Honey |
| 2 | ts | Soy sauce |
| 1 | c | Water |
INSTRUCTIONS
PEANUT SAUCE 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint : If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil: a strongly flavoured oil, used in small quantities. Per serving: 282 Calories; 9g Fat (29% calories from fat); 42g Protein; 7g Carbohydrate; 96mg Cholesterol; 393mg Sodium NOTES : 6 WW points Recipe by: Step-By-Step Indonesian Cooking Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Oct 14, 1999, converted by MM_Buster v2.0l.
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