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Chicken Satay with Peanut Sauce
Chicken
2 cloves garh'c
? teaspoon coarsely
chopped gingerroot
cup soy sauce
2 tablespoons peanut
or vegetable oil
2 teaspoons brown
sugar
7-7¼ pounds ch£'ken
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
Y_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.
Sauce
cup coconut milk
cup peanut butter
2 tablespoons soy
sauce
teaspoon 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.
31
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