Chicken Satay

Ready in 1 hour

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1/2 c Heavy cream
1/2 ts Salt
1/4 c Chopped unsalted peanuts
1/4 c Smooth peanut butter
1 tb Garlic; minced
8 ts Creole seasoning
1 tb Soy sauce
1/4 ts Cayenne pepper
1/2 c Chicken Stock
1 lb Skinless boned chicken
2 Turns black pepper
2 tb Sesame oil
1/4 c Finely chopped green onions
1 tb Fresh Cilantro; chopped

Original recipe makes 1 Servings



In a medium saucepan over high heat, combine first 11 ingredients. Bring to a boil, reduce heat, & simmer, stirring, for 3 minutes. Remove from heat. On metal skewers, thread chicken the long way, dividing it equally among skewers. (I used 16 skewers when I made it.) Sprinkle creole seasoning over meat, and pat seasoning into meat with your hands. Heat a large skillet over high heat, and sear chicken till brown on each side. Spoon a generous amount of sauce onto each individual plate, arrange skewers on top (2 if a first course, 4 if main course), and sprinkle with green onions. New Orleans influenced version of the traditional satay, from "Emerils New New Orleans Cooking", by Emeril Lagasse & Jessie Tirsch. * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA Posted to MC-Recipe Digest by Rebekah Frye on Febry,, uary 13, 199

Calories Per Serving: 925 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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