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Recipes - Chicken Satay

Recipe Name

Chicken Satay

Submitted by alvinfos@gte.net
Recipe Description Great Grilling recipe. Can be made with chicken, pork or shrimp. The longer you marinade the better the flavor.
Quantity 2 Quantity Unit skewers Servings  
Prep Time (minutes) 15 Cook Time (minutes) 5 Ready In (minutes) 20
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




Chicken Satay
Ingredients
Amt. Measure Ingredient
1
pound, rawchicken breast halves
1
teaspooncumin, ground
1
teaspooncilantro, fresh, chopped
1/2
teaspoonturmeric, ground
1
teaspoongarlic, chopped
1
tablespoongranulated sugar
1
tablespoonpeanut oil
1
tablespoonsoy sauce, lite, (shoyu)
1
tablespoonlemon juice
1/3
tablespoonAsian fish sauce
1/3
teaspoonpeanut oil
1/3
cupCoriander leaves (fresh)
1/2
head, smallBok Choy
Steps
Sequence Step
1Cut thin (1/4 inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
2Place the chicken strips in a work bowl. Add all the marinating ingrediants (solids first, then the liguids) and gently toss until well mixed. Let chicken marinate in the refrigerator for at least 2 hours and up to 24 hours.
3When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice.
4Baste the chicken with peanut oil and grill on a medium hot barbeque. Cook for not much more than 2 minutes each side, turning fairly often to prevent burning. Bast with oil one more time. The satays are done when they have turned golden brown and crispy along the edges.
5Serve on lettuce leaves, decorated with fresh coriander leaves. Accompany with a small bowl of Peanut Sauce on the side.




Peanut Sauce
Ingredients
Amt. Measure Ingredient
5
ouncespeanuts, crushed
4
cupscoconut milk, canned, low fat
2
tablespoonscurry powder
2
tablespoonssugar
3
tablespoonslemon juice
1/3
tablespoonfish sauce
Steps
Sequence Step
1Blend or process the peanuts until they are fine meal. Reserve.
2Heat half of the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10 - 12 minutes, until the oil from the coconut has risen to the surface.
3Lower heat to medium high and add the processed peanuts. Stir and add the rest of the coconut milk. Bring to a bubbling boil. Lower heat to medium and add sugar, lemon juice, and fish sauce. Cook stirring occasionally, for 15 - 20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.
4Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that add a couple of tablespoons of water or cocnut milk and blend.
5The sauce can be served lukewarm, piping hot hot or reheated.






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