Chicken Satay With Cucumber Sauce

* Exported from MasterCook *

Chicken Satay With Cucumber Sauce

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons lime juice
1 teaspoon curry powder
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 cloves garlic -- finely chopped
1 pound skinless boneless chicken breast halves -- cut in
1-inch cubes
Cucumber Sauce
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 tablespoon water
1 dash ground red pepper -- (cayenne)
3/4 cup shredded seeded peeled cucumber
1/4 cup finely chopped red or green bell pepper

Satay, marinated meat broiled or grilled on skewers, is becoming an American
favorite as Thai and Indonesian cuisines become more popular. Here it's
served as a main dish, but it can also easily make 8 appetizer servings. Mix
all ingredients except chicken and Cucumber Sauce in medium glass or plastic
bowl. Stir in chicken. Cover and refrigerate at least 2 hours, stirring
occasionally. Prepare Cucumber Sauce. Set oven control to broil. Spray
broiler pan rack with nonstick cooking spray. Remove chicken from marinade;
reserve marinade. Thread chicken on eight 8-inch skewers,* leaving space
between each piece. Place skewers on rack in broiler pan. Broil with tops
about 3 inches from heat 4 minutes; turn. Brush with marinade. Broil 4 to 5
minutes longer or until chicken is white. Serve with sauce. 4 servings *If
using bamboo skewers, soak in water at least 30 minutes before using to
prevent burning. CUCUMBER SAUCE Heat sugar, vinegar, water and red pepper to
boiling in 1-quart saucepan; remove from heat. Stir in cucumber and bell
pepper; cool.

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>


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