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baking Indonesian, Vietnamese
 Chicken Satay

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This works as an appetizer or a main course—it’s so good and so easy that you might want to make it dinner. The chicken is threaded on 6-inch wooden skewers, about 14 of them. Soak the skewers first in cold water for half an hour so they don’t burn in the oven, or use metal shish kebab skewers.

Yield: Serves 6 for Dinner, 18 as an Appetizer

Ingredients

  • 3 whole boneless chicken breasts, skin removed
  • ½ cup roasted peanuts
  • 1 teaspoon mild curry powder
  • ¼ cup soy sauce
  • 2 tablespoons dark sesame oil
  • Pinch of chili powder
  • Garnish: chopped cilantro leaves and a few sprigs, optional

Directions

Preheat oven to 325° F. Cut the chicken into ½-inch chunks and arrange them on the skewers evenly. Rest the skewers on a baking sheet covered with foil.

In a nonstick skillet, roast the peanuts over medium heat until fragrant. Let them cool a little and chop them coarse.

Put the nuts in a bowl and add the remaining ingredients except the cilantro. Stir well and pour the sauce over the chicken skewers.

Bake for 10 minutes and serve on a platter, garnished with the cilantro leaves and whole sprigs.


© 1997 Frances McCullough
 

Nutritional Information

Nutritional information is provided by the author.

Per Serving (for 18): Protein: 10.6g Fat: 5.3g Carbohydrate: .5g

 

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