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Singapore Satay

6 servings
2 tablespoons curry powder
2 tablespoons sugar
1/2 cup salad oil
1/2 cup soy sauce
4 cloves minced garlic
4 pounds skinless boneless chicken breasts*
1 cup water
2/3 cup peanut butter
2 cloves minced garlic
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper

Stir together curry powder, sugar, oil, soy sauce, and garlic.
Cut chicken into 3/4-inch cubes and place in plastic bag.
Pour in marinade; seal bag. Refrigerate, turning occasionally,
for at least 2 hours.

Meanwhile prepare peanut sauce: In a small pan, combine peanut
butter, water, and 2 cloves of garlic. Cook over medium heat,
stirring, until mixture boils and thickens. Remove from heat and
stir in brown sugar,lemon juice, soy sauce and crushed red pepper.
Let cool to room temperature before serving.

If made ahead, cover and refrigerate until needed; to reheat,
cook over medium-low heat, stirring until hot. Thin with water,
if necessary, to make a medium-thick sauce. Makes 2 Cups

Thread chicken on bamboo skewers; cook over grill or hibachi
until done. Serve with peanut sauce.

* also great with lamb, pork or beef.

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