Indonesian chicken sate'

Yield: 1 servings

Measure Ingredient
4 larges Skinless, boneless chicken breast halves (about 1 1/2 pounds)
¼ cup Reduced-sodium soy sauce
2 tablespoons Fresh lemon juice
1 tablespoon Dark molasses
¾ teaspoon Red Pepper Flakes
½ teaspoon Garlic Powder Granules
⅛ teaspoon Ginger

With meat mallet or bottom of heavy saucepan, pound each chicken breast to ½ inch thickness between pieces of waxed paper. Cut breasts lengthwise into 1 inch strips. In bowl or plastic storage bag, place chicken and remaining ingredients and mix well.

Cover and refrigerate at least two hours, stirring or turning bag occasionally (The longer the marinating time the spicier the chicken).

Thread chicken strips on metal or bamboo skewers. If using bamboo, soak in water to prevent charring when broiling.

Brush generously with marinade. Broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing them with marinade frequently. Serve hot with Peanut Sauce.

From the files of Al Rice, North Pole Alaska. Feb 1994

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