KitchenAid 11 CUP Satay Chicken Strips With Peanut Sauce, Teaspoon brown sugar Teaspoon ginger

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SATAY CHICKEN STRIPS

WITH PEANUT SAUCE

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2 cloves garlic

1/4 cup reduced-sodium soy sauce

2tablespoons peanut oil, divided

1teaspoon brown sugar

1/4 teaspoon ginger

3boneless, skinless chicken breast halves, cut in 1/2- inch strips (see TIPS)

1/4 cup loosely packed cilantro leaves

1small onion, quartered

1/3 cup peanut butter

1/3 cup water

1tablespoon lemon juice

1/8 -1/4teaspoon crushed red pepper flakes

Position mini bowl and mini blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Add soy sauce, 1 tablespoon oil, brown sugar, and ginger. Pulse 2 to 3 times, about 1 to 2 seconds each time, until blended.

In medium bowl, combine chicken strips and soy sauce mixture. Toss to coat. Marinate 1/2 hour at room temperature or at least 2 hours in refrigerator. Remove chicken from marinade, retaining marinade.

Thread chicken strips on 4 oiled metal or soaked wooden 10-inch skewers. Place on foil-lined baking sheet. Broil 4 to 6 inches from heat for 5 to

8 minutes, until thoroughly cooked, turning once. Brush with any remaining marinade once during cooking, if desired.

With processor running, add cilantro through feed tube. Process until chopped, about 5 to 10 seconds. Set aside. Add onion to mini bowl. Pulse 2 to

3 times, about 3 to 4 seconds each time, until chopped.

Heat remaining 1 tablespoon oil in small saucepan over medium heat, until oil sizzles. Add onion. Cook and stir for 3 minutes, until tender. Reduce heat to low. Add peanut butter, water, lemon juice, red pepper flakes, and cilantro. Cook and stir until mixed. Serve with skewered chicken.

Yield: 4 main dish or 8 appetizer servings.

Per main dish serving: About 316 cal, 26 g pro, 9 g car, 20 g fat, 50 mg chol, 750 mg sod.

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