Chicken Satay

Yield: 36 pieces, about 3A-1 oz (25 g) each




■ Procedure



Garlic cloves, crushed

1. Soak 36 bamboo skewers, 6 in. (15 cm) long, in cold wa

2 oz

60 g

Ginger root, grated

ter overnight (to prevent burning when grilling).

2 oz

60 g

Brown sugar

2. Place the garlic, ginger, brown sugar, sesame oil, and soy

3 fl oz

90 mL

Sesame oil

sauce in a blender and blend until smooth.

1 fl oz

30 mL

Soy sauce

3. Cut the chicken into thin strips lengthwise. Place them in a

1 lb

900 g

Boneless, skinless

bowl. Pour the marinade mixture (from step 2) over the

chicken breasts

chicken and stir to coat well. Cover and refrigerate for 2

hours or more.

4 fl oz

Garlic cloves, finely chopped


Prepare a dipping sauce: Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.

8 oz 4 fl oz

250 g 125 mL

Peanut butter Coconut milk


Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick.

2 tbsp plus 2 tsp 2 tbsp plus 2 tsp

40 mL 40 mL

Honey Lemon juice


Stir in the honey. lemon juice, soy sauce, and hot pepper sauce. Remove from the heat. Cool.

2 tbsp plus 2 tsp

40 mL

Soy sauce

to taste

to taste

Hot pepper sauce


Thread the marinated chicken onto the soaked skewers.

Per 1 piece:

Calories, 80; Protein, 4 g; Fat, 5 g (58% cal.); Cholesterol, 5 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 125 mg.

8. 9.

Grill under a salamander or over a charbroiler for approximately 2 minutes on each side, brushing with the leftover marinade.

Serve with the dipping sauce.

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