Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Sates And Peanut Sauce' imprimido.

Receta Chicken Sates And Peanut Sauce
by Global Cookbook

Chicken Sates And Peanut Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 20 ounce Chicken Breast, boneless and skinless
  • 3/4 c. Coconut, shredded
  • 2 tsp Ginger Root, chopped
  • 2 tsp Curry Pwdr
  • 2 Tbsp. Lime Juice
  • 1/2 c. Water
  • 1/3 c. Peanut Butter
  • 1 med Garlic Clove
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Soy Sauce
  • 1 tsp Sugar
  • 1/8 tsp Cayenne Pepper
  • 1/3 c. Water

Direcciones

  1. Soak thirty-two 7-inch bamboo skewers in water to cover for 15 min. Cut the chicken lengthwise into 1/4-inch thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper. Make the marinade: Heat the 1/2 c. water. In a blender blend together the coconut, ginger root, curry pwdr, 2 Tbsp. lime juice, and the warm water till the mix is smooth, strain the mix through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cold. (The marinade may be made 2 days in advance and kept covered and chilled.) In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hrs. (Don't let the chicken marinate longer or possibly the meat will break down.) Make the dipping sauce: In a blender blend together the peanut butter, garlic, 2 Tbsp. lime juice, soy sauce, sugar, cayenne, 1/3 c. water, and salt and pepper to taste till the mix is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.) Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1-1/2 min on each side, or possibly till it is cooked through, and serve the sates with the dipping sauce.