Chicken Sate

Title:
Chicken Sate

Yield:
6 Servings

Categories:
Thai,
Chicken




Ingredients:





     4 lg Skinless, Boneless Chicken


          -Breast Halves (About


 1 1/2    Pounds)


   1/4 c  Soy Sauce


     1 tb Salad Oil


     1 tb Molasses


   1/4 ts Crushed Red Pepper Flakes


     1 lg Clove Garlic, Crushed


          Lemon Juice


   1/2 c  Creamy Peanut Butter






 ABOUT 2 1/2 HOURS BEFORE SERVING:


 


 With a meat mallet or dull edge of a French knife,


 pound each of the chicken breast halves to a 1/2-inch


 thickness.  Cut the chicken breasts, lengthwise, into


 1-inch wide strips.


 


 In a large bowl, mix the chicken strips, soy sauce,


 salad oil, molasses, crushed red pepper flakes, garlic


 and 2 Tbls lemon juice. Cover and refrigerate the


 chicken in the marinade for at least 2 hours, stirring


 occasionally.  Meanwhile, soak sixteen 6-inch long


 bamboo skewers in water to prevent charring when


 broiling.


 


 ABOUT 25 MINUTES BEFORE SERVING:


 


 Preheat the broiler if the manufacturer directs.


 Thread the chicken strips onto the bamboo skewers.


 Place the bamboo skewers on the rack in a broiling


 pan.  Brush generously with the marinade.  Place the


 pan in the broiler at the closest position to the


 source of heat.  Broil 4 to 5 minutes until the


 chicken just loses its pink color and is tender,


 turning the skewers once and brushing the chicken with


 the remaining marinade frequently.


 


 While the chicken is broiling, in a small bowl, blend


 the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot


 water using a fork and mixing until smooth.  Serve the


 chicken with this peanut sauce.


 


 EACH SERVING CONTAINS:  280 Calories, 15 Grams Fat, 71


 Milligrams Cholesterol, 510 Milligrams Sodium


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini