Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic

1teaspoon (5 ml) coarsely chopped ginger root

1⁄4 cup (60 ml) soy sauce

2tablespoons (30 ml) peanut or vegetable oil

2teaspoons (10 ml) brown sugar

1-11⁄4pounds (455-565 g) chicken breast tenders

Position multipurpose blade in work bowl. With processor running, add garlic and ginger root through the feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow pan.

Add chicken; coat with marinade. Marinate

1⁄2 hour at room temperature or at least 2 hours in refrigerator. Remove chicken from marinade, reserving marinade.

Thread chicken tenders on soaked wooden or oiled metal skewers. Grill over medium-hot coals or broil on oiled broiler pan 4 to 6 inches (10 to 15 cm) from heat for 8 to 10 minutes, or until thoroughly cooked, turning once. Brush with any remaining marinade once during cooking, if desired. Serve with warm or room temperature Peanut Sauce.

Sauce

1⁄3 cup (80 ml) coconut milk

1⁄4 cup (60 ml) peanut butter

2tablespoons (30 ml) soy sauce

1⁄2 teaspoon (2 ml) red curry paste

Position multipurpose blade in work bowl. Add all ingredients. Process until blended, 5 to 10 seconds.

Yield: 4 servings.

Per Serving: About 290 cal, 30 g pro, 5 g carb, 17 g total fat, 6 g sat fat, 60 mg chol,

1400 mg sod.

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KitchenAid 4KFP750 manual Chicken Satay with Peanut Sauce, Cloves garlic
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4KFP750 specifications

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