Chicken Satay with Peanut Sauce

*Serve these chicken kabobs with a crisp salad or rice noodles to make a
complete meal.*

Serving: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

For Kabobs:
3 Tbsp. soy sauce
2 Tbsp. oil
1/4 tsp. curry powder
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
Sauce
1 tsp. oil
1/2 cup sliced green onions
1/4 tsp. ground ginger
1/2 to 1/4 tsp. red pepper flakes
1/4 cup peanut butter
1 cup water
1 Tbsp. soy sauce

For chicken kabobs, combine 3 tablespoons soy sauce, 2 tablespoons oil,
curry powder, garlic, and chicken breasts. Cover and marinate by
refrigerating 2 hours or overnight. Thread chicken onto wet bamboo
skewers. Broil 6 inches from heat, turning and basting with remaining
marinade, about 5 minutes or until done. Makes 4 servings of kabobs.
While chicken is broiling, make the peanut sauce by heating 1 teaspoon oil
over medium heat; add green onions and red pepper flakes. Cook 1 minute.
Stirring constantly, add peanut butter to green onion and pepper mixture.
Gradually stir in water and soy sauce until well blended. Add ginger.
Bring to a boil until mixture thickens. Serve hot or at room temperature
with chicken kabobs. Makes 1 1/4 cups of sauce.

Based on individual serving. Calories: 380 Total Fat: 23 g Carbohydrates:
8 g Protein: 35 g

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