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Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon coarsely
chopped gingerroot
60 ml (
1
⁄4 cups) soy sauce
2 tablespoons peanut
or vegetable oil
2 teaspoons brown
sugar
455 -570 g (1-1
1
⁄4 pounds)
chicken breast
tenders
Sauce
80 ml (
1
⁄3 cup) coconut
milk
30 g (
1
⁄4 cup) peanut
butter
2 tablespoons soy
sauce
1
⁄2
teaspoon red curry
paste
Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the small 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 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.