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Chicken Satay Recipe

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

Julie Hodge
Added: Tuesday, September 2, 2008


4 large boneless chicken breasts, cut into 2 inch strips
1/3 c. soy sauce
1/4 c. lemon juice
1 c. chunky peanut butter
1 large garlic clove, minced
2 tbsp. sugar
5 tbsp. fresh lemon or lime juice
5 tbsp. soy sauce or tamari
3 tbsp. peanut or vegetable oil
4 tbsp. water
Hot pepper sauce (optional)

Place the chicken, 1/3 c. soy sauce, and 1/4 c. lemon juice in a large bowl and let marinate at least 30 minutes or overnight in the refrigerator. Meanwhile, prepare the sauce. Mix together the peanut butter, garlic, and half of the sugar. Stir in 5 tbsp. lemon or lime juice , 5 tbsp. soy sauce or tamari, oil, and water, and blend until smooth. Taste for seasoning and add the remaining sugar and hot pepper sauce, if desired. Preheat the broiler or grill until hot. If you're using wooden skewers, soak them in cold water for 15 minutes. Place the chicken strips on 6 skewers and grill or broil for 5 minutes on each side, or until cooked through. Serve hot with the sauce on the side.




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