Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic

1teaspoon coarsely chopped gingerroot

1⁄4 cup soy sauce

2tablespoons peanut or vegetable oil

2teaspoons brown sugar

1-11⁄4pounds chicken breast tenders

Sauce

1⁄3 cup coconut milk

1⁄4 cup peanut butter

2tablespoons soy sauce

1⁄2 teaspoon red curry paste

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot 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

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 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.

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 KFPM770, KFPW760 manual Chicken Satay with Peanut Sauce, Cloves garlic, ⁄4 cup soy sauce
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KFPW760, KFPM770 specifications

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