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LOCATION: Recipes >> Asian >> Satay 11

Print this Recipe    Satay 11

Chicken Sate
Yield: 6 servings

4 lg skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/4 c soy sauce
1 tb salad oil
1 tb molasses
1/4 ts crushed red pepper flakes
1 lg clove garlic, crushed
lemon juice
1/2 c creamy peanut butter

With a meat mallet or dull edge of a French knife, pound each of
the chicken breast halves to a 1/2-inch thickness. Cut the chicken
breasts, lengthwise, into 1-inch wide strips.

In a large bowl, mix the chicken strips, soy sauce, salad oil,
molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice.
Cover and refrigerate the chicken in the marinade for at least 2
hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long
bamboo skewers in water to prevent charring when broiling.

Preheat the broiler if the manufacturer directs. Thread the chicken
strips onto the bamboo skewers. Place the bamboo skewers on the
rack in a broiling pan. Brush generously with the marinade. Place
the pan in the broiler at the closest position to the source of
heat. Broil 4 to 5 minutes until the chicken just loses its pink
color and is tender, turning the skewers once and brushing the
chicken with the remaining marinade frequently.

While the chicken is broiling, in a small bowl, blend the peanut
butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and
mixing until smooth. Serve the chicken with this peanut sauce.

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