| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Satay |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts; boned and skinned |
| 2 |
ts |
Corn oil |
| 1/2 |
c |
Water |
| 1/4 |
c |
Peanut butter |
| 1 |
tb |
Tamari |
| 2 |
ts |
Light unsulphured molasses |
| 1/2 |
ts |
Minced hot pepper |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Chopped peanuts; (garnish) |
| 4 |
md |
Ripe bananas |
| 1 |
tb |
Butter |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
BAKED BANANAS
Cut the chicken into bite-size pieces. Dry them thoroughly, then coat
lightly with the oil. Place the chicken pieces on 8 skewers and place under
a broiler just until cooked through, turning several times.
While chicken is cooking, make the sauce. Bring the water to a boil. Add
the peanut butter, tamari, molasses, pepper, garlic and lemon juice and
stir until combined. Cook for 5 minutes, then remove from heat. Remove
cooked chicken from the skewers and stir them into the sauce. Serve the
chicken and peanut sauce over a bed of brown rice, accompanied by Baked
Bananas. Garnish with peanuts. Makes 4 servings.
Halve bananas lengthwise. Put in shallow baking dish. Dot with butter;
sprinkle with lemon juice. Bake 6 to 10 minutes in 400 degrees oven or
until soft. Gently remove. Serve hot.
Per serving: 1623 Calories (kcal); 112g Total Fat; (61% calories from fat);
140g Protein; 17g Carbohydrate; 402mg Cholesterol; 790mg Sodium Food
Exchanges: 1 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
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