Satay Peanut Chicken
Satay Peanut Chicken recipe
Ingredients
4 | each |
chicken breast halves, boneless, skinless
|
|
½ | cup |
peanut butter
|
|
½ | cup |
vegetable oil
|
|
¼ | cup |
white wine vinegar
|
|
¼ | cup |
soy sauce, tamari
|
|
¼ | cup |
lemon juice
|
|
4 | cloves |
garlic
minced |
|
8 | sprigs |
parsley leaves
|
|
2 | teaspoons |
red pepper flakes
crushed, dried |
|
2 | teaspoons |
ginger
grated, fresh |
|
8 | Sm |
bamboo skewers
soaked in water 30 minutes |
* |
Directions
Warm peanut butter to liquefy.
In a food processor or by hand, blend all ingredients except chicken.
Reserve ¾ cup of the peanut sauce for dipping.
Cut chicken into cubes or strips; marinate in sauce for 1 hour at room temperature or overnight in the refrigerator.
Remove chicken from marinade; thread onto skewers.
Barbecue or broil 10 to 15 minutes, brushing frequently with marinade.
Pass the satays with reserved sauce for dipping.
Nutrition Facts
Serving Size 221g (7.8 oz)