Chicken Satay recipe

Ingredients

Original recipe makes 1 Servings

	1 lbSkinless boneless chicken
	2 tbSnipped fresh cilantro
	1/8 tsSalt
	Cucumber relish
	To 16 6 6" bamboo skewers
	1 cUnsweetened coconut milk
	Peanut sauce
	2 tsCurry powder (Oriental)

Calories Per Serving: 980
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Chicken Satay Preparation

Satays (sometimes spelled sates) of meat, fish and poultry are woven into the food patterns of several Southeast Asian countries, particularly Indonesia and Thailand. Soak skewers in water at least 30 minutes. Stir together coconut milk, cilantro, curry powder and salt in a shallow dish. Slice chicken across the grain into 3" long strips about 1/4 to 1/8" thick. Thread strips accordion-style onto skewers. Add to marinade, turning to coat chicken. Cover and chill for one hour. Drain chicken, reserving marinade. Broil skewered chicken 3-4 inches from heat for 5 minutes; brush with marinade. Turn and broil 4-5 minutes more or till done. (Or, grill over medium coals for the same time.) Serve warm with Peanut Sauce and Cucumber Relish. Makes 12-16 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 21. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari on Oct 25, 1997