Wednesday, July 1, 2009

Chicken Satay


1 lb. skinned, boned chicken breasts
1/2 teaspoon hot pepper paste
1 teaspoon grated fresh ginger root
2 tablespoon lemon juice
3 tablespoon dark soy sauce
2 tablespoon honey
1 tablespoon peanut butter
1/2 c. water


Cut chicken in 1 inch pieces and place pieces equally in 15 bamboo skewers. Put aside.In a big saucepan mix hot pepper paste, fresh ginger root, lemon juice, dark soy sauce, honey, peanut butter and water. Bring to a boil. Then mixing consistently, after that lower warm and add as numerous chicken skewers seeing that can in shape with no crowding. Simmer 10 minutes as well as basting. Take off from saucepan and shift to a large flat plate. Do it again along with the rest of chicken skewers.

Boil sauce remaining in pan till minimize to about 3 or 4 cup. Pour over chicken skewers. The next thing you need to do cover and put it in refrigerator until cold.

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