| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Satay |
9 |
servings |
INGREDIENTS
| 1 |
tb |
Light brown sugar |
| 1 |
tb |
Curry powder |
| 2 |
tb |
Crunchy peanut butter |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Freshly squeezed lime juice |
| 2 |
|
Garlic cloves; minced |
|
|
Crushed dried chile peppers |
| 6 |
|
Chicken breast halves; boned, skinned, and |
|
|
Cut into 1/2" wide strips |
| 2/3 |
c |
Crunchy peanut butter |
| 1 1/2 |
c |
Coconut milk; unsweetened |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Molasses; (or brown sugar) |
| 1 |
ts |
Fresh ginger root; grated |
| 4 |
|
Garlic cloves; minced |
| 1/4 |
c |
Chicken broth |
| 1/4 |
c |
Heavy cream |
| 1 |
pn |
Cayenne pepper |
|
|
Lime zest; grated |
| 6 |
|
Fresh cilantro sprigs |
INSTRUCTIONS
MARINADE
PEANUT SAUCE
To make the marinade, combine the first 7 ingredients in a shallow
dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the
refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut
butter through garlic) in a saucepan. Season to taste with cayenne
pepper. Cook over moderate heat, stirring constantly, until the sauce
is as thick as heavy cream (about 15 minutes). Transfer to a food
processor or blender and pur.e briefly. Add chicken broth and cream
and blend until smooth.
This mixture can be made several hours ahead and stored in the
refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the
marinade, until crispy on the outside but still moist on the inside,
about 8 minutes. Sprinkle grilled chicken with lime zest and garnish
with cilantro leaves.
Serve with the peanut sauce for dipping.
Per serving: 178 Calories (kcal); 14g Total Fat; (66% calories from
fat); 7g Protein; 9g Carbohydrate; 9mg Cholesterol; 1278mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other Carbohydrates
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