| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Satay |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Boneless; skinless |
|
|
Chicken breast |
| 2 |
tb |
Sesame oil |
| 2 |
tb |
Corn oil |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Minced ginger |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ds |
Tabasco sauce |
| 4 |
ts |
Corn oil |
| 2 |
ts |
Sesame oil; (chinese |
|
|
Food section) |
| 1/2 |
c |
Minced red onion |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Minced fresh ginger |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Brown sugar |
| 1/3 |
c |
Peanut butter |
| 1/2 |
ts |
Ground coriander |
| 3 |
tb |
Ketchup |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Lemon or lime juice |
| 1/2 |
ts |
Pepper |
| 1 |
ds |
Tabasco |
| 1/3 |
c |
Hot water; up to 1/2 |
INSTRUCTIONS
CHICKEN
SATAY SAUCE
Chicken: Cut chicken into strips 1/2 x 3-inches. Combine with
remaining ingredients and marinate in refrigerator 1 to 12 hours.
Sauce: Heat sesame and corn oils in small saucepan. Add onion,
garlic, and ginger; and saute until softened. Add vinegar and sugar
and stir until sugar dissolves. Remove from heat and add remaining
ingredients. Put in food processor if a smooth sauce is desired.
To serve: Preheat oven to 375F. Thread chicken on wooden toothpicks or
small skewers and arrange on baking sheets. Bake 5 to 10 minutes.
Serve with Satay sauce. Makes about 50 pieces.
Variations: Beef, lamb, pork, or shrimp may be used in place of the
chicken.
Per serving: 1529 Calories (kcal); 126g Total Fat; (73% calories from
fat); 32g Protein; 68g Carbohydrate; 0mg Cholesterol; 8691mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0
Fruit; 23 1/2 Fat; 1 1/2 Other Carbohydrates
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