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CHICKEN
4 cloves garlic
2 teaspoons coarsely chopped
gingerroot
1
⁄2 cup soy sauce
3 tablespoons peanut or
vegetable oil, divided
2 teaspoons brown sugar
2 pounds chicken breast tenders
SAUCE
3
⁄4 cup coconut milk
2
⁄3 cup peanut butter
1
⁄4 cup soy sauce
3
⁄4–1 teaspoon red curry paste
CHICKEN
Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot
through small feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons
oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to
plastic resealable food storage bag or shallow dish. Add chicken; toss to coat. 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 from heat for 12 to 16 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.
SAUCE
Position multipurpose blade in work bowl. Add all ingredients. Process until blended,
5 to 10 seconds.
Yield: 8 servings.
Per Serving: About 250 cal, 24 g pro, 5 g carb, 16 g total fat, 3.5 g sat fat, 45 mg chol,
1070 mg sod.
CHICKEN SATAY
WITH PEANUT SAUCE