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Kenmore KFPSL4, KFPSL6, KFPFF, KFPSH6, KFPPS Satay Chicken Strips with Peanut Sauce, Cloves garlic

Models: KFPM650 KFPSB KFPJU KFPDS6 KFP6EW KFPJE KFPCJ KFPPS KFPSH6 KFPFF KFPSL4 KFPSL6

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Satay Chicken Strips with Peanut Sauce

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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Kenmore KFPSL4, KFPSL6, KFPFF, KFPSH6, KFPPS, KFPCJ, KFPJE, KFP6EW, KFPDS6 Satay Chicken Strips with Peanut Sauce, Cloves garlic

Contents

Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards How To Arrange For Service USA Only KitchenAid Food Processor Warranty USALength Warranty KitchenAid Will Pay ForHow To Arrange For Service Outside The USA Standard First Year WarrantyIf You Need Service or Assistance Required Warranty Service for Puerto RicoElectrical Requirements How To Obtain ServiceFood Processor Features Medium 4 mm Slicing Medium 4 mm Shredding Disc featuresAssembling Your Food Processor Select blade or disc They are properly aligned and fall into place To Assemble Egg Whip Egg Whip Professional Model KFPM650 OnlyTo Disassemble Operating Your Food Processor Disassembling Your Food Processor Care and Cleaning Food Processing Tips Using Multipurpose BladeUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PateSpicy Deviled Eggs Shrimp Dill Dip Cheesy Caramelized Onion SquaresMedium onions Egg white, beatenClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineCheesy Hot Salmon Dip Gorgonzola Cheese BallCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Spicy Jicama Salad Chicken Chutney SaladDressing Chinese Coleslaw Chopped Chicken and Vegetable SaladSpicy Dressing ⁄2 medium about 1 lb. Napa cabbage Small red onionShredded Summer Squash Salad Red Cabbage SlawHot Chicken Salad Carrot and Date SaladTablespoons orange juice ⁄2 teaspoon grated orange peel Vegetable Crunch Salad Hot Potato SaladVinaigrette Dressing Medium onion, cut in 4 pieces Slices baconSpicy Mexican Dressing Creamy Orange Dressing⁄3 cup mild salsa Tablespoons fresh lime juiceTablespoons fresh parsley Creamy Broccoli SoupPound broccoli Cups lentils, rinsed, sorted Creamy Lentil SoupOunces Gruyere or Swiss cheese Large onions French Onion Soup en Casserole⁄2 teaspoon black pepper ⁄2 cup dry sherryWinter Root Soup with Potatoes Cheese Sandwich Spread Calico Corn ChowderChutney Chicken Spread Ham Sandwich Spread⁄2 teaspoon ground cumin Soft pita breads Bean and Veggie Melt⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives Vegetable Hoagie⁄4 red onion Tablespoons balsamic vinegar ⁄2 teaspoon sugarScalloped Potatoes Dilled Cucumbers and OnionsSmall onion ⁄2 cup white wine vinegar ⁄4 cup fresh dill weedShredded Vegetable Sauté Sauteed Zucchini and PeppersMedium bell peppers, red and/or yellow, cut in quarters ⁄4 teaspoon dried dill weedShredded Beets Cabbage, Onion and Noodle CasseroleZucchini Patties Honey Glazed CarrotsCinnamon, if desired Layered Eggplant Casserole Rice Pilaf with VegetablesCup uncooked white rice ⁄4-1⁄2teaspoon black pepperPastry crust pg.73 Cloves garlic Onion-Cheese PieSmall carrot Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan PorkCloves garlic Egg white Chicken and Broccoli Stir-Fry⁄8 teaspoon ginger Teaspoons olive oil, divided Turkey Slices with Fresh Italian Tomato Sauce⁄2 teaspoon brown sugar ⁄2 teaspoon salt Pound turkey breast slices⁄2 teaspoon salt ⁄8 teaspoon black pepper Vegetable Egg Foo YungSpicy Chicken Lo Mein Tablespoon plus Teaspoon peanut oil, divided Beef Chow MeinTablespoon oyster sauce Hot cooked rice or chow mein noodles, if desiredTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Medium shallot Chicken-Vegetable FrittataSmall zucchini Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepperSatay Chicken Strips with Peanut Sauce Slices bread, torn in 4 pieces each Ham Loaf⁄2 cup skim or low-fat milk Tablespoon prepared mustard ⁄4 teaspoon salt ⁄4 teaspoon black pepperCracked Wheat Bread Cinnamon Bread White BreadHerb Bread ⁄4 cup water ⁄4 cup milk⁄2-inch pieces Oatmeal Raisin Scones⁄2 cup half and half Topping Cranberry Pear Coffee CakeCoffee Cake Biscuits Poppyseed RollsCups bread flour Tablespoons sugar Teaspoon salt Cup poppyseed filling⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadTablespoon honey ⁄2 teaspoon cinnamon Flavored Butters⁄4 teaspoon nutmeg ⁄2 cup pecan halves or pieces Carrot CakePieces Tablespoons sugar Tablespoons, margarine or butter, melted CheesecakeCup sugar ⁄4 cup fresh lemon juicePastry crust pg.73 Fresh Fruit TartTeaspoon water or Egg, beaten Tablespoon water Cup plus Tablespoon all- purpose flour, divided Light Cranberry Cream Cheese Bars⁄3 cup sugar Teaspoons vanilla Orange-Chocolate Mousse Instant Chocolate Sauce⁄3 cup packed brown sugar ⁄4 cup sugar Tablespoons light corn syrup ⁄4 teaspoon vanillaOne Crust 6 servings for main dish pie Pastry CrustOne Crust 8 servings Two Crusts 8 servingsPastry crusts pg.73 1⁄3 cup sugar ⁄4 cup packed brown sugar Apple Pie⁄2 cup sugar ⁄3 cup margarine or butter, cut up Thumbprint CookiesChocolate Wafer Crust Cookie Crumb CrustVanilla Wafer Crust Ginger Snap CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made