Singapore Satay (2 of 2)

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Title: SINGAPORE SATAY (2 of 2)
Categories: Appetizers
Yield: 24 servings

-Dorothy Cross TMPJ72B
-PEANUT SAUCE:
1/2 c Water
1/3 c Creamy peanut butter
1 Small garlic clove; minced
1 tb Brown sugar
1/8 ts Crushed red pepper flakes
1 1/2 ts Soy sauce
3/4 ts Lemon juice
-Directions:

In medium bowl, combine all marinade ingredients; add chicken. Stir to
coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo
skewers in water at least 30 minutes. In medium saucepan, coimbine
water, peanut butter and garlic. Cook over medium heat until mixture
boils and thickens, stirring constantly. Remove from heat; stir in
remaining peanut sauce ingredients. Cool to room temperature before
serving. Heat grill. When ready to barbecue, drain chicken, reserving
marinade. Thread 4 to 6 pieces of chicken on each skewer. Place
skewers on gas grill over low heat or on charcoal grill 4 to 6 inches
from medium coals. Cook 8 to 12 minutes or until chicken is no longer
pink, turning occasionally and brushing with reserved marinade.
Discard any remaining marinade. Serve with peanut sauce. 16 to 24
appetizers.

COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce.
Can be served as an appetizer or snack but can also be served as a
main dish.

Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18
mg cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks
~ July, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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