Recipe Cottage


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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.