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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KitchenAid 690, 670 manual Satay Chicken Strips with Peanut Sauce, ⁄3 cup peanut butter ⁄3 cup water Tablespoon lemon juice
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