Singapore Satay

Recipe Ingredients

2 teaspoons	10ml	Curry powder
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Coriander
1/4 teaspoon	1.3ml	Cumin
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Oil
1		Garlic clove - minced
1 lb	454g / 16oz	Boneless skinless chicken - breasts or thighs, cut into 1/4" thick strips
		Peanut Sauce
1/2 cup	118ml	Water
1/3 cup	78ml	Creamy peanut butter
1 cup	93g / 3.3oz	Garlic clove - minced (small)
1 tablespoon	15ml	Brown sugar
1/8 teaspoon	0.6ml	Crushed red pepper flakes
1 1/2 teaspoons	7.5ml	Soy sauce
3/4 teaspoon	3.8ml	Lemon juice - directions:

Recipe Instructions

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, combine 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.

Makes 16 to 24 appetizers.

COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce. Can be served as an appetizer or snack but can also be served as a main dish.

Source:
Ruth Mellinkoff

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.