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Full Online Book HomeLearning KitchenAsian - Chicken - Chicken Satay By Jenv71
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Asian - Chicken -  Chicken Satay By Jenv71 Post by :promarketing Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3217

Click below to download : Asian - Chicken - Chicken Satay By Jenv71 (Format : PDF)

Asian - Chicken - Chicken Satay By Jenv71

3 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons brown sugar
1 1/2 pounds fresh chicken breast tenderloins
1/2 cup chicken broth
1/2 cup creamy peanut butter
2 teaspoons hot sauce
2 teaspoons sugar
1 fresh lime, juiced
1/4 teaspoon minced clove garlic

Soak 12-15 wooden skewers in hot water in an oblong pan or dish for about 30 minutes.

Meanwhile in a medium bowl, combine one tablespoon soy sauce, oil and brown sugar. Mix well. Add chicken tenders and mix to coat. Set aside.

Heat broiler.

In another bowl, combine remaining soy sauce, broth, peanut butter, hot sauce, garlic, sugar, lime juice and garlic. Set aside.

Thread 2 tenders per skewer. Place chicken skewers on a broiling pan and broil until cooked through and browned, about 7 minutes per side*. Serve with peanut sauce.
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Asian - Chicken -  Chicken Satay With Peanut Sauce Asian - Chicken - Chicken Satay With Peanut Sauce

Asian - Chicken -  Chicken Satay With Peanut Sauce
Marinade: 1 tsp black pepper 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp tumeric 1 tsp chopped garlic 1 tbsp sugar 1 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp lemon juice 1 tsp fish sauce 16 bamboo skewers A little oil or coconut milk Peanut Sauce Fresh coriander leaves Lettuce leaves Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for

Asian - Chicken -  Chicken Lo Mein Asian - Chicken - Chicken Lo Mein

Asian - Chicken -  Chicken Lo Mein
1 tbsp. Soy sauce 1 teaspoon Sherry 1 teaspoon Garlic, minced 1 teaspoon Cornstarch 1 tbsp. oil 1/2 pound chicken breast, boneless, thinly sliced into 2" x 1" strips 1/4 C shredded carrots 1/2 C thinly sliced celery 1/4 C sliced mushrooms 6 ounces thin egg noodles, (3 cups dry) 1 cup Chicken broth 2 tbsp. Oyster sauce (bottled) 1 tbsp. Cornstarch Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the chicken, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and set aside. Stir-fry chicken and carrots quickly (about 3 minutes),