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Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon (5 ml)
coarsely chopped
ginger root
1
⁄
4 cup (60 ml) soy
sauce
2 tablespoons (30 ml)
peanut or vegetable
oil
2 teaspoons (10 ml)
brown sugar
1-1
1
⁄4 pounds (455-565 g)
chicken breast
tenders
Sauce
1
⁄
3 cup (80 ml) coconut
milk
1
⁄4 cup (60 ml) peanut
butter
2 tablespoons (30 ml)
soy sauce
1
⁄2 teaspoon (2 ml) red
curry paste
Position multipurpose blade in work bowl. With
processor running, add garlic and ginger root
through the feed tube. Process until chopped, 5 to
10 seconds. Add soy sauce, oil, and brown sugar.
Process until blended and sugar dissolves, 15 to
20 seconds. Remove to plastic resealable food
storage bag or shallow pan.
Add chicken; coat with marinade. Marinate
1
⁄2 hour at room temperature or at least 2 hours in
refrigerator. Remove chicken from marinade,
reserving marinade.
Thread chicken tenders on soaked wooden or oiled
metal skewers. Grill over medium-hot coals or broil
on oiled broiler pan 4 to 6 inches (10 to 15 cm)
from heat for 8 to 10 minutes, or until thoroughly
cooked, turning once. Brush with any remaining
marinade once during cooking, if desired. Serve
with warm or room temperature Peanut Sauce.
Position multipurpose blade in work bowl. Add all
ingredients. Process until blended, 5 to 10 seconds.
Yield: 4 servings.
Per Serving: About 290 cal, 30 g pro, 5 g carb,
17 g total fat, 6 g sat fat, 60 mg chol,
1400 mg sod.