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Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon coarsely
chopped gingerroot
1
⁄4 cup soy sauce
2 tablespoons peanut
or vegetable oil
2 teaspoons brown
sugar
1-1
1
⁄4 pounds chicken
breast tenders
Sauce
1
⁄
3 cup coconut milk
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 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 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.