| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Satay |
1 |
servings |
INGREDIENTS
| 6 |
|
Skinless boneless chicken breast halves |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Lime juice |
| 1/2 |
c |
Butter; melted |
| 1 |
ts |
Ground coriander |
| 1 |
sm |
Onion; sliced |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Cayenne |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
|
Cloves garlic; crushed |
| 1 |
c |
Dry roasted salted peanuts |
| 1/4 |
ts |
Ground ginger |
| 2 |
tb |
Lime juice |
|
|
Boiling water; added to achieve |
|
|
; desired viscosity! |
INSTRUCTIONS
MARINADE
PEANUT SAUCE
Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice.
Marinate chicken in this while you make peanut sauce. To make sauce:
saute onion and garlic in oil til tender. Cool. Place in blender, add
everything else, and blend carefully. Slowly and carefully add enough
boiling water to form a thick paste. (Add more if you prefer a runny
sauce.) Now, broil chicken til done, basting with marinade (about 5
minutes per side). Serve with peanut sauce.
Serving Size : 6 as appetizers, 2 or 3 as main course
Note: the original recipe called for 1/2 teaspoon salt in the sauce.
This makes it way too salty! It may still be too salty, with the
salted peanuts in the sauce.
Per serving: 1850 Calories (kcal); 115g Total Fat; (56% calories from
fat); 171g Protein; 30g Carbohydrate; 659mg Cholesterol; 6546mg
Sodium Food Exchanges: 0 Grain(Starch); 22 1/2 Lean Meat; 4
Vegetable; 1/2 Fruit;
21 Fat; 1/2 Other Carbohydrates
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