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Chicken Satay with Peanut Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Satay with Peanut Sauce recipe on the web!!Prep: 15 min; Marinate: 2 hr; Broil: 9 min _ tablespoons lime juice _ teaspoon curry powder _ teaspoons honey ___ teaspoon ground coriander ___ teaspoon ground cumin ___ teaspoon salt _ cloves garlic, finely chopped _ pound boneless skinless chicken breast halves, cut into 1-inch cubes Peanut Sauce: below 1. Mix all ingredients except chicken and Peanut Sauce. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour lime juice mixture over chicken; stir chicken to coat with lime juice mixture. Cover and refrigerate 2 hours, stirring occasionally. 2. Make Peanut Sauce. 3. Set oven control to broil. Spray rack in broiler pan with cooking spray. Remove chicken from marinade; reserve marinade. Thread chicken on eight 8-inch skewers,* leaving space between each piece. Place skewers on rack in broiler pan. 4. Broil with tops about 3 inches from heat 4 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce. Peanut Sauce 2/3 cup vanilla yogurt 1/4 cup creamy peanut butter 1/4 cup coconut milk (not cream of coconut) 1 tablespoon soy sauce 1/4 to 1/2 teaspoon red pepper sauce Beat all ingredients with wire whisk. *If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning. NUTRITION FACTS: 1 Serving:; Calories 285 (Calories from Fat 125); Fat 14g (Saturated 5g); Cholesterol 50mg; Sodium 470mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 25g % DAILY VALUE:; Vitamin A 0%; Vitamin C 2%; Calcium 8%; Iron 8% DIET EXCHANGES:; 3 1/2 Lean Meat; 1 Fruit; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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