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Full Online Book HomeLearning KitchenPoultry - Chicken Satay With Spicy Peanut Sauce
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Poultry - Chicken Satay With Spicy Peanut Sauce Post by :Cyberchoices Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3679

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

Poultry - 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
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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4 boneless chicken breast halves -- skinless 1/2 cup egg substitute 3/4 cup cornflake crumbs 1 tbsp olive oil 1 clove garlic -- minced 1 packet chicken bouillon 1/4 cup Marsala wine dash pepper 1 tbsp chopped fresh parsley twist lemon -- for garnish Place the chicken pieces one at a time in an open zipper-lock bag and pound to 1/4 inch thickness with the flat side of a chef's knife or meat mallet. Put the egg substitute in a shallow bowl. Put the crumbs in a separate shallow bowl. Set aside. Spray a nonstick skillet with vegetable oil

Poultry - Chicken -  Chicken Satay With Peanut Sauce Poultry - Chicken - Chicken Satay With Peanut Sauce

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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