CHICKEN SATAY

CHICKEN

4 cloves garlic

2teaspoons coarsely chopped gingerroot

12 cup soy sauce

3tablespoons peanut or vegetable oil, divided

2 teaspoons brown sugar

2 pounds chicken breast tenders

SAUCE

34 cup coconut milk

23 cup peanut butter

14 cup soy sauce

34 –1 teaspoon red curry paste

74

WITH PEANUT SAUCE

CHICKEN

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through small feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow dish. Add chicken; toss to coat. 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 from heat for 12 to 16 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

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

Yield: 8 servings.

Per Serving: About 250 cal, 24 g pro, 5 g carb, 16 g total fat, 3.5 g sat fat, 45 mg chol, 1070 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Chicken Satay, With Peanut Sauce

KPFP850, KFP1642CA specifications

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