| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Garden1 |
6 |
Servings |
INGREDIENTS
|
|
=== GRILLED THAI CHICKEN |
|
|
SATAY === |
| 2 |
lb |
Boneless skinless chicken |
|
|
breasts sliced 1/2" |
|
|
strips |
| 1/4 |
c |
Low-sodium soy sauce |
| 1 |
T |
Brown sugar |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Minced fresh ginger |
| 2 |
|
Green onions, minced |
| 1/4 |
t |
Red chili flakes |
|
|
=== PEANUT SAUCE === |
| 2 |
t |
Peanut oil |
| 1/3 |
c |
Diced yellow onion |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Low-sodium soy sauce |
| 1 |
T |
Lime juice |
| 1 |
T |
Lemon juice |
| 1 |
ds |
Tabasco sauce, more if |
|
|
desired |
| 1 |
t |
Ground coriander |
| 1/2 |
t |
Ground cumin |
| 1 1/2 |
c |
Coconut milk |
| 1 |
c |
Chunky peanut butter |
|
|
=== OTHER === |
| 30 |
|
Bamboo skewers, soaked for |
|
|
30 |
|
|
Minutes |
INSTRUCTIONS
Preparation for Grilled Thai Chicken Satay: In a large bowl, combine
soy sauce with the next five ingredients. Blend well. Add sliced
chicken, cover and refrigerate for two to three hours. Remove from
refrigerator and thread one chicken slice onto each skewer. Grill over
ash-white coals for three to four minutes on one side and then about
two minutes on the other side. Be careful not to overcook chicken.
Serve with Peanut Sauce on the side. Preparation for the Peanut Sauce:
Heat oil in a skillet over medium-high heat, add onion and garlic and
saute for three to four minutes or until onions are translucent. Stir
in remaining ingredients except peanut butter. Bring to a boil,
stirring constantly. Reduce heat to low and stir in peanut butter
until well blended. Serve warm. Serve as an appetizer with crisp
vegetables. Serves 6. Comments: Chicken may be marinated, skewered and
refrigerated the day before. Grill just before the party. Recipe
Source: Home & Garden TV -- Home Grown Cooking - Episode 125 Formatted
for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by
MM_Buster v2.0l.
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