Satay Peanut Chicken
Satay Peanut Chicken recipe
Yield
4 servingsPrep
70 minCook
15 minReady
1½ hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
lemon juice
|
|
| 4 | cloves |
garlic
minced |
|
| 8 | sprigs |
parsley leaves
|
|
| 1E+1 | ml |
red pepper flakes
crushed, dried |
|
| 1E+1 | ml |
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.
