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Chicken Satay
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Taste of Home Best Holiday Recipes magazine 2008
2 lb. | boneless skinless chicken breasts |
1/3 c. | soy sauce |
1 | green onion, sliced |
2 Tb. | sesame oil |
1 Tb. | brown sugar |
1 Tb. | honey |
2 | garlic cloves, minced |
1/2 tsp. | ground ginger |
Peanut Sauce: | |
1/2 c. | salted peanuts |
1/4 c. | chopped green onions |
1 | garlic clove, minced |
3 Tb. | chicken broth |
3 Tb. | butter, melted |
3 Tb. | soy sauce |
1 Tb. | lemon juice |
1 Tb. | honey |
1/2 tsp. | ground ginger |
1/2 tsp. | crushed red pepper flakes |
Flatten chicken to 1/4" thickness; cut lengthwise into 1" wide strips. In a large ziploc bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger, and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6" from the heat 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.
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