Idiomas disponibles
Idiomas disponibles
Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon (5 ml)
coarsely chopped
gingerroot
⁄
cup (60 ml)
1
4
soy sauce
2 tablespoons (30 ml)
peanut or vegetable
oil
2 teaspoons (10 ml)
brown sugar
1-1
⁄
pounds (455-565 g)
1
4
chicken breast
tenders
Sauce
⁄
cup (80 ml)
1
3
coconut milk
⁄
cup (60 ml)
1
4
peanut butter
2 tablespoons (30 ml)
soy sauce
⁄
teaspoon (2 ml)
1
2
red curry paste
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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
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.
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.
24
1
⁄
hour at
2
