Indonesian sate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken nuggets |
| 4 | tablespoons | Kethcup |
| Juice from 1/2 lemon | ||
| 1 | tablespoon | Honey |
| 1 | teaspoon | Ground pepper |
| 2 | tablespoons | Melted butter or margarine |
| 3 | Cloves garlic; squeezed | |
| 1 | teaspoon | Sambal oelek |
| 1 | tablespoon | Peanut oil |
| 1 | Clove garlic; squeezed | |
| 3 | tablespoons | Peanut butter |
| ½ | teaspoon | Sambal oelek; (Asian hot sauce) |
| 2 | tablespoons | Ketchup |
| 1 | tablespoon | Vinegar |
| 1 | Onion; chopped | |
| Salt and pepper to taste | ||
Directions
SAUCE
Chicken: Combine all ingredients and let nuggets marinate at least 3 hours.
Broil nuggets on both sides until done, approximately 10 minutes each side.
Sauce: In saucepan, heat the oil and saute the onion and garlic until onion is transparent. Add peanut butter: let saute for 1 minute. Add sambal and ketjap and thin sauce with water until desired thickness. Add vinegar, salt and pepper to taste.
Serve sauce over chicken nuggets on bed of rice. Note: This can also be done with tender pork or lamb. Possible substitutes for ingredients: ketjap ~ use soy sauce mixed with honey; sambal - use hot oil or soak some red hot peppers (like the ones for pizza) in some oil.
Per serving: 569 Calories (kcal); 39g Total Fat; (56% calories from fat); 15g Protein; 51g Carbohydrate; 0mg Cholesterol; 589mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates
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