Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic

1teaspoon (5 ml) coarsely chopped ginger root

14 cup (60 ml) soy sauce

2tablespoons (30 ml) peanut or vegetable oil

2teaspoons (10 ml) brown sugar

1-114pounds (455-565 g) chicken breast tenders

Position multipurpose blade in work bowl. With processor running, add garlic and ginger root through the small 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

12 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

13 cup (80 ml) coconut milk

14 cup (60 ml) peanut butter

2tablespoons (30 ml) soy sauce

12 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 4KFPW760, 4KFPM770 manual Chicken Satay with Peanut Sauce, Cloves garlic

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