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Chicken Satay Skewers Recipe

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

Contributor:  
Contributor:  
Ann Dean
Added: Thursday, April 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts

1/4 cup reduced-sodium soy sauce

2 tablespoons dark molasses

2 packed tablespoons brown sugar

2 teaspoons minced or chopped garlic

1/2 tablespoon margarine (select a brand without trans fatty acids) or butter

Juice from 1/2 large lemon

Directions:
Directions:
Place 1 chicken breast between sheets of waxed paper; flatten with a rolling pin or meat mallet until about 1/4 inch thick. Repeat with remaining 3 chicken breasts. Cut each breast into about 5 long strips.

Combine soy sauce, molasses and brown sugar in a small saucepan; stir over medium heat until the sugar dissolves, about 1 to 2 minutes. Turn off the heat. Add garlic, margarine and lemon juice; stir until margarine melts.

Place the chicken strips in a shallow dish; pour the sauce over the top. Cover and refrigerate 6 to 8 hours or overnight.

About 30 minutes before cooking, soak about 20 bamboo skewers in water. Thread each strip of chicken onto one of the skewers. Discard remaining marinade.

Broil chicken on a foil-lined cookie sheet, about 6 inches from the flame, until nicely browned, about 2 minutes. Turn the skewers and brown other side, about 2 minutes longer; serve.

Number Of Servings:
Number Of Servings:
Yield: 5 servings.

 

 

 

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