Kenmore KFP6EW User Manual
2 cloves garlic
1
⁄
4
cup reduced-sodium
soy sauce
soy sauce
2 tablespoons peanut
oil, divided
1 teaspoon brown
sugar
1
⁄
4
teaspoon ginger
3 boneless, skinless
chicken breast
halves, cut in
halves, cut in
1
⁄
2
-inch
strips (see TIPS)
1
⁄
4
cup loosely packed
cilantro leaves
cilantro leaves
1 small onion,
quartered
1
⁄
3
cup peanut butter
1
⁄
3
cup water
1 tablespoon lemon
juice
1
⁄
8
-
1
⁄
4
teaspoon crushed
red pepper flakes
red pepper flakes
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds. Add soy sauce, 1 tablespoon oil, brown
sugar, and ginger. Pulse 2 to 3 times, about 1 to 2
seconds each time, until blended.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds. Add soy sauce, 1 tablespoon oil, brown
sugar, and ginger. Pulse 2 to 3 times, about 1 to 2
seconds each time, until blended.
In medium bowl, combine chicken strips and soy
sauce mixture. Toss to coat. Marinate
sauce mixture. Toss to coat. Marinate
1
⁄
2
hour at
room temperature or at least 2 hours in
refrigerator. Remove chicken from marinade,
retaining marinade.
refrigerator. Remove chicken from marinade,
retaining marinade.
Thread chicken strips on 4 oiled metal or soaked
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
With processor running, add cilantro through feed
tube. Process until chopped, about 5 to 10
seconds. Set aside. Add onion to mini bowl. Pulse 2
to 3 times, about 3 to 4 seconds each time,
until chopped.
tube. Process until chopped, about 5 to 10
seconds. Set aside. Add onion to mini bowl. Pulse 2
to 3 times, about 3 to 4 seconds each time,
until chopped.
Heat remaining 1 tablespoon oil in small saucepan
over medium heat, until oil sizzles. Add onion.
Cook and stir for 3 minutes, until tender. Reduce
heat to low. Add peanut butter, water, lemon juice,
red pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
over medium heat, until oil sizzles. Add onion.
Cook and stir for 3 minutes, until tender. Reduce
heat to low. Add peanut butter, water, lemon juice,
red pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
Yield: 4 main dish or 8 appetizer servings.
Per main dish serving: About 316 cal, 26 g pro,
9 g car, 20 g fat, 50 mg chol, 750 mg sod.
9 g car, 20 g fat, 50 mg chol, 750 mg sod.
Satay Chicken Strips with Peanut Sauce
59