| 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 |
tb |
Brown sugar |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Minced fresh ginger |
| 2 |
|
Green onions; minced |
| 1/4 |
ts |
Red chili flakes |
|
|
=== PEANUT SAUCE === |
| 2 |
ts |
Peanut oil |
| 1/3 |
c |
Diced yellow onion |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Low-sodium soy sauce |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Lemon juice |
| 1 |
ds |
Tabasco sauce; (more if desired) |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
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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