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Asian - Chicken Satay With Spicy Peanut Sauce Post by :keithebryan Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1648

Click below to download : Asian - Chicken Satay With Spicy Peanut Sauce (Format : PDF)

Asian - Chicken Satay With Spicy Peanut Sauce

4 tsp corn oil
2 tsp sesame oil
1/2 c minced red onion
2 tbsp minced garlic
1 tsp minced fresh ginger
1 tbsp red wine vinegar
1 tbsp brown sugar
1/3 c peanut butter, smooth or chunky
1/2 tsp ground coriander
3 tbsp ketchup
3 tbsp soy sauce
1 tbsp lime or lemon juice
1/2 tsp pepper
dash of tabasco sauce
1/3 to 1/2 c hot water
1/2 tsp tumeric optional, (for color)

Heat the oils together in a small saucepan.

Add the red onion, garlic and ginger.

Saute until softened over medium heat.

Add the vinegar and sugar, continue to cook and stir until the sugar dissolves.

Remove from heat and stir in the rest of the ingredients. May combine in a food processor for a very smooth sauce, if desired. *Adjust seasonings to personal taste

1 1/4 lb boneless skinless chicken breasts

Marinade Ingredients:
2 tbsp seasame oil
2 tbsp corn oil
1/4 c dry sherry
1/4 c soy sauce
2 tbsp lemon juice
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1/4 tsp salt
1/4 tsp pepper
dash of Tabasco sauce

Cut the chicken into strips 1/2 inch wide by 3 inches long.

Combine ingredients and marinate for up to 12 hours in the refrigerator.
Preheat to 375.

Thread each piece of chicken on a skewer and arrange on baking sheets.

Bake for 5 to 10 minutes or just until cooked. Serve hot.

Sauce should be room temperature.

If sauce is made ahead and thickens or separates, whisk in a little hot water until it is the desired consistency.

May also use beef, lamb, pork, shrimp or scallops in place of the chicken.

From: The Frog Commissary Cookbook

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1 tsp. ground cumin 1/2 tsp. ground cinnamon 1 tsp. ground coriander 1 tsp. turmeric 1 tsp. sugar 1/2 tsp. chili powder (optional) Salt to taste 2 tbsp. cooking oil Cut the meat into 1" cubes. Mix spices with cooking oil and marinate meat for 2 hours before cooking. Spread the meat over an aluminum foil-covered cookie sheet and broil for 3 to 5 minutes. Turn meat over and broil the other side for 3 to 5 minutes. Serve with sliced cucumbers and onions. Note: Skewers can be used to cook the meat like kabobs over the barbeque grill or the

Asian - Chicken Salad With Sesame Mayonnaise Asian - Chicken Salad With Sesame Mayonnaise

Asian - Chicken Salad With Sesame Mayonnaise
2 cups chicken stock 2/3 cup fruity white wine 4 tsp. sesame oil, divided 1 1/2 pounds skinned, boneless chicken breasts 6 T prepared mayonnaise 1 tsp. mustard 2 tsp. lemon juice Salt & pepper 2 T sesame seeds, toasted In a saucepan combine chicken stock and wine and bring to a boil. Reduce heat to simmering, add 2 teaspoons of sesame oil and blend well. Taste for seasoning; it should be quite salty. Add chicken breasts and simmer 5 minutes. Remove pan from heat and let chicken continue to cook in the hot stock, checking frequently. When chicken is firmed