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Chicken Satay Recipe
|Chicken breasts||2 Pound, cut into bite-size strips|
|Chopped onion||3 Tablespoon|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground cardamom||1⁄4 Teaspoon|
|Crunchy peanut butter||11 1⁄2 Tablespoon (2/3 Cup Plus 1 Tablespoon)|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Red pepper flakes||1 Teaspoon, soaked in a small amount of warm water|
|Lemon juice||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2326 Calories from Fat 992
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 19.9 g99.3%
Trans Fat 0.2 g
Cholesterol 526.2 mg
Sodium 3402 mg141.8%
Total Carbohydrates 74 g24.7%
Dietary Fiber 21.9 g87.7%
Sugars 32 g
Protein 255 g509.9%
Vitamin A 7.9% Vitamin C 52.3%
Calcium 33.1% Iron 88.2%
*Based on a 2000 Calorie diet
Make marinade by stirring together 1 tablespoon pea nut butter and remaining ingredients.
Place chicken pieces in marinade and leave overnight.
Remove skewered chicken and barbecue 3 to 4 minutes outdoors (basting constantly) or broil indoors until browned.
Keep chicken hot.
To prepare sauce add remaining peanut buttter and enough water to remaining leftover marinade to make a sauce of desired consistency.
Simmer for 5 minutes and serve hot with the skewered chicken.