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Singapore Satay- Part 2

 
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24

Yield

24

servings

Prep

2

hrs

Cook

15

min

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Peanut sauce
½ cup water
cup peanut butter
creamy
1 small garlic cloves
minced
*
1 tablespoon brown sugar
teaspoon red pepper flakes
crushed
*
1 ½ teaspoons soy sauce, tamari
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 2274% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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