Singapore Chicken Satay

4 servings

May be prepared with chicken, beef sirloin or top round, or lamb shoulder. A spicy, mildly sweet peanut sauce is the flavorful secret to successful satay.

• 1 Tablespoon curry powder
• 1 Tablespoon sugar
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 cloves minced garlic
• 2 pounds skinless boneless chicken
     breasts, cut in 3/4-inch cubes
•    Peanut Dipping Sauce

In a small bowl, stir together curry powder, sugar, oil, soy sauce and garlic.

Cut chicken into 3/4-inch cubes and place in plastic bag. Pour in marinade; seal bag. Regrigerate; turning occasionally, for 2 hours. Wet bamboo skewers with water. Thread chicken on skewers; broil until lightly browned and tender.

OR using chicken tenders (NOT cut into cubes); cook on your Foreman Grill for about 6 minutes. (Note: An easy way to clean up the mess on the older Foreman Grill is to wet a couple of paper towels and place them on the grills; heat for 2 minutes; throw away the hot paper towels and just wipe off the grills.)

MENU:
Dip pieces of chicken in Peanut Dipping Sauce (below). Serve with rice, marinated cucumbers, banana riata(yogurt), and pita bread.

Nutrition Facts
Amount Per Serving: Calories 740 - Calories from Fat 401
Percent Total Calories From: Fat 54%, Protein 32%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 7g, Cholesterol 193mg, Sodium 1628mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 58g, Vitamin A 483 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units

Peanut Dipping Sauce

Makes 1 cup

• 1/2 cup water
• 1/3 cup peanut butter
• 1 clove minced garlic
• 1 Tablespoon brown sugar
• 3/4 Tablespoon lemon juice
• 1/2 Tablespoon soy sauce
• 1/4 teaspoon crushed red pepper

In a small pan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens.

Remove from heat and stir in other ingredients. Let cool to room temperature before serving.

If made ahead, cover and refrigerate until next day. To reheat, cook over medium-low heat, stirring, until hot. Thin with water if necessary.

Bon appetit!