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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Grill
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 399
% Daily Value**
Total Fat 27g
42%
Saturated Fat 10g
15%
Unsaturated Fat 5g
Cholesterol 121mg
40%
Sodium 691mg
29%
Total Carbohydrate 10g
3%
Dietary Fiber 3g
11%
Sugars 5g
Protein 32g
Vitamin A  1%Vitamin C  5%
Calcium  3%Iron  14%
Potassium  28%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Sates and Peanut Sauce

Recipe Tags: Poultry Recipes

Date Added: July 17, 2009

Ingredients:

1 Clove Of Garlic minced
1/8 Teaspoon Cayenne Pepper or red pepper flakes
2 Teaspoons Curry Powder
2 Tablespoons Lime Juice freshly squeezed
1 Teaspoon Sugar (for decoration)
1/3 Cup Peanut Butter (2 cups=one regular size jar)
1/2 Cup Water or orange juice
2 Tablespoons Soy Sauce Low Sodium
3/4 Cup Coconut shredded
20 Ounces Chicken Breasts boneless and skinless
2 Teaspoons Ginger minced
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Directions:

1. Soak thirty-two 7-inch bamboo skewers in water to cover for 15 minutes.

2. Cut the chicken lengthwise into 1/4-inch thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.

3. Make the marinade: Heat the 1/2 cup water. In a blender blend together the coconut, ginger root, curry powder, 2 tablespoons lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool.

4. (The marinade may be made 2 days in advance and kept covered and chilled).

5. In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours.

6. (Do not let the chicken marinate longer or the meat will break down).

7. Make the dipping sauce: In a blender blend together the peanut butter, garlic, 2 tablespoons lime juice, soy sauce, sugar, cayenne, 1/3 cup water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.

8. (The sauce may be made 2 days in advance and kept covered and chilled).

9. Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1-1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

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Dietary Notes:
This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Soy, MSG, Poultry, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Hot Pepper allergies.
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