KITCHENAID 670 - Manual (Page 71)

69
2 cloves garlic
1 ⁄
4
cup reduced-sodium
soy sauce
2 tablespoons peanut
oil, divided
1 teaspoon brown
sugar
1 ⁄
4
teaspoon ginger
3 boneless, skinless
chicken breast
halves, cut in
1 ⁄
2
-inch
strips (see TIPS)
1 ⁄
4
cup loosely packed
cilantro leaves
1 small onion,
quartered
1 ⁄
3
cup peanut butter
1 ⁄
3
cup water
1 tablespoon lemon
juice
1 ⁄
8
- 1 ⁄
4
teaspoon crushed
red pepper flakes
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds. Add soy sauce, 1 tablespoon oil, brown
sugar, and ginger. Pulse 2 to 3 times, about 1 to 2
seconds each time, until blended.
In medium bowl, combine chicken strips and soy
sauce mixture. Toss to coat. Marinate
1 ⁄
2
hour at
room temperature or at least 2 hours in
refrigerator. Remove chicken from marinade,
retaining marinade.
Thread chicken strips on 4 oiled metal or soaked
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
With processor running, add cilantro through feed
tube. Process until chopped, about 5 to 10
seconds. Set aside. Add onion to mini bowl. Pulse 2
to 3 times, about 3 to 4 seconds each time,
until chopped.
Heat remaining 1 tablespoon oil in small saucepan
over medium heat, until oil sizzles. Add onion.
Cook and stir for 3 minutes, until tender. Reduce
heat to low. Add peanut butter, water, lemon juice,
red pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
Yield: 4 main dish or 8 appetizer servings.
Per main dish serving: About 316 cal, 26 g pro,
9 g car, 20 g fat, 50 mg chol, 750 mg sod.
Satay Chicken Strips with Peanut Sauce