Chicken Satay
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Yield: 1 Servings , Total Time: 1 hoursIngredients
| 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) |
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
Food Glossary
Learn more about the ingredients in this recipe: Skinless boneless chicken Snipped fresh cilantro Salt Cucumber relish To 16 6 6" bamboo skewers Unsweetened coconut milk Peanut sauce Curry powder (Oriental)
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