Singapore satay (2 of 2)

Yield: 24 servings

Measure Ingredient
\N \N -Dorothy Cross TMPJ72B PEANUT SAUCE:
½ cup Water
⅓ cup Creamy peanut butter
1 \N Small garlic clove; minced
1 tablespoon Brown sugar
⅛ teaspoon Crushed red pepper flakes
1½ teaspoon Soy sauce
¾ teaspoon Lemon juice Directions:

In medium bowl, combine all marinade ingredients; add chicken. Stir to coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes. In medium saucepan, coimbine water, peanut butter and garlic. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in remaining peanut sauce ingredients. Cool to room temperature before serving. Heat grill. When ready to barbecue, drain chicken, reserving marinade. Thread 4 to 6 pieces of chicken on each skewer. Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade.

Discard any remaining marinade. Serve with peanut sauce. 16 to 24 appetizers.

COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce.

Can be served as an appetizer or snack but can also be served as a main dish.

Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18 mg cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks ~ July, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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