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Chicken
Satay with
Peanut
Sauce
Chicken
2 cloves garlic
1 teaspoon (5 ml)
coarsely chopped
gingerroot
cup (60 ml)
soy sauce
2 tablespoons (30 ml)
peanut or vegetable
oil
2 teaspoons (10 ml)
brown sugar
1-1_ pounds (455-565 g)
chicken breast
tenders
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 _A 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.
Sauce
cup (80 ml)
coconut
milk
cup (60 ml)
peanut
butter
2 tablespoons
(30 ml)
soy sauce
teaspoon
(2 m/)
red curry paste
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.
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