| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indo | Satay | 1 | servings |
INGREDIENTS
| 1 | lb | Chicken nuggets |
| 4 | tb | Kethcup |
| Juice from 1/2 lemon | ||
| 1 | tb | Honey |
| 1 | ts | Ground pepper |
| 2 | tb | Melted butter or margarine |
| 3 | Cloves garlic; squeezed | |
| 1 | ts | Sambal oelek |
| 1 | tb | Peanut oil |
| 1 | Clove garlic; squeezed | |
| 3 | tb | Peanut butter |
| 1/2 | ts | Sambal oelek; (Asian hot sauce) |
| 2 | tb | Ketchup |
| 1 | tb | Vinegar |
| 1 | Onion; chopped | |
| Salt and pepper to taste |
INSTRUCTIONS
SAUCE Chicken: Combine all ingredients and let nuggets marinate at least 3 hours. Broil nuggets on both sides until done, approximately 10 minutes each side. Sauce: In saucepan, heat the oil and saute the onion and garlic until onion is transparent. Add peanut butter: let saute for 1 minute. Add sambal and ketjap and thin sauce with water until desired thickness. Add vinegar, salt and pepper to taste. Serve sauce over chicken nuggets on bed of rice. Note: This can also be done with tender pork or lamb. Possible substitutes for ingredients: ketjap ~ use soy sauce mixed with honey; sambal - use hot oil or soak some red hot peppers (like the ones for pizza) in some oil. Per serving: 569 Calories (kcal); 39g Total Fat; (56% calories from fat); 15g Protein; 51g Carbohydrate; 0mg Cholesterol; 589mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.
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