Peanut sauced chicken satay kabobs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; skinless and boneless | |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Sesame oil |
| ¼ | teaspoon | Coriander |
| 1 | clove | Garlic; minced |
| 5 | tablespoons | Hot water |
| ¼ | cup | Peanut butter |
| ½ | teaspoon | Gingerroot; grated |
| ⅛ | teaspoon | Crushed red pepper |
Directions
Rinse chicken; pat dry. Cut chicken breasts lengthwise into 1" wide strips. Place chicken strips in a plastic bag set in a deep bowl. For marinade, combine soy sauce, oil, lemon juice, curry powder, sesame oil, coriander and garlic; pour over chicken. Close bag. Marinade in fridge for 1 to 2 hours, turning occasionally. Meanwhile, for peanut sauce, in a small bowl gradually add hot water into peanut butter till smooth and of a sauce-like consistency. Stir in gingerroot and red pepper. Set sauce aside. Drain chicken, reserving marinade. On 8 long metal skewers, loosely thread chicken strips accordian style.
Preheat gas grill. Place kabobs on grill rack over medium heat.
cover and grill kabobs on grill rack over medium heat. Cover and grill kabobs for 5 to 6 minutes (or 7 to 8 minutes for indirect heat), brushing with reserved marinade and turning once halfway through. Serve chicken strips with peanut sauce. 300 calories and 19 grams fat. Source: BH & G Gas Grill Cookbook Submitted By MEG ANTCZAK On 04-02-95