Chicken sate
Chicken sate
Ingredients/Components
- crushed red pepper - 1/4 tsp
- lemon juice - 1 item
- soy sauce - 1/4 c
- salad oil - 1 Tbsp
- molasses - 1 Tbsp
- garlic clove, crushed - 1 item
- creamy peanut butter - 1/2 c
How to make chicken sate:
About 2 1/2 Hours Before Serving: With meat mallet or dull edge of French knife, pound each chicken breast half to 1/2-inch thickness. Cut chicken breasts lengthwise into 1-inch wide strips.In a bowl, mix chicken strips, soy sauce, salad oil, molasses, crushed red pepper, garlic and 2 tablespoons lemon juice. Cover and refrigerate chicken in marinade 2 hours, stirring occasionally. Meanwhile, soak 16 (6-inch) long bamboo skewers in water to prevent charring when broiling.
About 25 Minutes Before Serving: Preheat broiler. Thread chicken strips on bamboo skewers. Place bamboo skewers on rack in broiling pan. Brush generously with marinade. Place pan in broiler at closest position to source of heat. Broil 4 to 5 minutes until chicken just loses its pink color and is tender, turning skewers once and brushing the chicken with remaining marinade frequently.
While chicken is broiling, in bowl, with fork, mix peanut butter, 2 tablespoons lemon juice and 1/2 cup hot water until smooth. Serve chicken with peanut sauce. Makes 6 servings.
Each Serving: About 280 calories, 15 g fat, 71 mg cholesterol, 510 mg sodium.
Recipe categories: Appetizers, Chicken, Chicken thigh & leg.
Rating:
Related ingredients:
sugar, cream cheese, sour cream, salt, honey, garlic powder, mayonnaise
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