KitchenAid KFPM770EOB - Инструкция по эксплуатации - Страница 25

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25

Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic
1 teaspoon coarsely

chopped gingerroot

60 ml (

1

⁄

4

cups) soy sauce

2 tablespoons peanut

or vegetable oil

2 teaspoons brown

sugar

455 - 570 g (1-1

1

⁄

4

pounds)

chicken breast
tenders

Sauce

80 ml (

1

⁄

3

cup) coconut

milk

30 g (

1

⁄

4

cup) peanut

butter

2 tablespoons soy

sauce

1

⁄

2

teaspoon red curry
paste

Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the small feed tube. Process until
chopped, 5 to 10 seconds. Add soy sauce, oil,
and brown sugar. Process until blended and sugar
dissolves, 15 to 20 seconds. Remove to plastic
resealable food storage bag or shallow pan.

Add chicken; coat with marinade. Marinate 

1

⁄

2

hour at room temperature or at least 2 hours in

refrigerator. Remove chicken from marinade,
reserving marinade.

Thread chicken tenders on soaked wooden or
oiled metal skewers. Grill over medium-hot coals
or broil on oiled broiler pan 10 to 15 cm from
heat for 8 to 10 minutes, or until thoroughly
cooked, turning once. Brush with any remaining
marinade once during cooking, if desired. Serve
with warm or room temperature Peanut Sauce.

Position multipurpose blade in work bowl. Add all
ingredients. Process until blended, 5 to 10
seconds. 

Yield: 4 servings. 

Per Serving: About 290 cal.