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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.