| 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
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