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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (893g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 732 (79%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 24.5g||123 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 88.7mg||27 %|
|Sodium 643.4mg||22 %|
|Potassium 957.2mg||25 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 28.2g|
|Protein 24.3g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 925
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!