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Indonesian Chicken Sate Recipe

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This recipe for Indonesian Chicken Sate is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup toasted almonds
1/4 cup soy sauce
1 can chicken broth, divided (284 ml)
6 Tbsp veg oil, divided
2 Tbsp lemon juice
2 Tbsp sugar
2 garlic cloves, chopped fine
1 tsp ground ginger
1/4 tsp cayenne pepper
3 large whole chicken breasts, boned, skinned, and halved
1 1/2 cups chopped onions
1 1/2 cups long grain rice
1/4 cup chopped parsley
Directions:
Directions:
Place almonds in blender and process until finely chopped.

In large bowl, combine almonds, soy sauce, 1/4 cup chicken broth, two tablespoons oil, lemon juice, sugar, garlic, ginger,and cayenne pepper. Set aside.

Cut each chicken breast into three strips. Add chicken strips to almond mixture and place in fridge for at least two hours or overnight.

In 10-inch frypan, heat remaining four tablespoons oil. Add onions and rice; cook for five minutes, stirring constantly. Add water to remaining chicken broth to measure three cups; stir into rice. Simmer, covered for 20 minutes. Stir in parsley.

Skewer chicken strips lengthwise on to the skewers. Brush chicken with almond marinade. Grill or broil chicken, about 3 inches from heat, for about seven minutes per side, brushing occasionally with marinade. Serve on a bed of rice.
Number Of Servings:
Number Of Servings:
6

 

 

 

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