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Chicken Satay and Peanut Sauce Recipe

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This recipe for Chicken Satay and Peanut Sauce, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brian and Jaclyn Heinrichs
Added: Monday, June 8, 2009


Marinade #1:

2 Tbsp soy sauce
3 Tbsp lemon juice
1 Tbsp honey
1 tsp sesame oil
2 cloves crushed garlic
1 tsp grated fresh ginger

Marinade #2:

1/2 cup plain yogurt
1 grated small onion
3 cloves crushed garlic
1 Tbsp grated fresh ginger
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp curry powder
1/2 tsp cumin

Peanut Sauce:

2-4 Tbsp chicken broth
3 Tbsp peanut butter
3 Tbsp soy sauce
2 Tbsp brown sugar
2 Tbsp rice vinegar
1-2 cloves crushed garlic
1 tsp grated fresh ginger

Two great marinades to choose from. Cut skinless, boneless chicken into strips and place in a bowl or zip lock bag. Combine all the ingredients of chosen marinade and pour over chicken. Toss well to coat and keep in fridge for an hour or overnight. Thread the chicken onto the wooden skewers that have been soaked in water. Grill each side until cooked through. For peanut sauce, combine all ingredients in a blender or jar and mix until smooth. Refrigerate until ready to serve. Serve chicken satay warm or at room temperature with peanut sauce for dipping.




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