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Ингредиенты
- 20 ounce Chicken Breast, boneless and skinless
- 3/4 c. Coconut, shredded
- 2 tsp Ginger Root, chopped
- 2 tsp Curry Pwdr
- 2 Tbsp. Lime Juice
- 1/2 c. Water
- 1/3 c. Peanut Butter
- 1 med Garlic Clove
- 2 Tbsp. Lime Juice
- 2 Tbsp. Soy Sauce
- 1 tsp Sugar
- 1/8 tsp Cayenne Pepper
- 1/3 c. Water
Инструкции
- Soak thirty-two 7-inch bamboo skewers in water to cover for 15 min. Cut the chicken lengthwise into 1/4-inch thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper. Make the marinade: Heat the 1/2 c. water. In a blender blend together the coconut, ginger root, curry pwdr, 2 Tbsp. lime juice, and the warm water till the mix is smooth, strain the mix through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cold. (The marinade may be made 2 days in advance and kept covered and chilled.) In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hrs. (Don't let the chicken marinate longer or possibly the meat will break down.) Make the dipping sauce: In a blender blend together the peanut butter, garlic, 2 Tbsp. lime juice, soy sauce, sugar, cayenne, 1/3 c. water, and salt and pepper to taste till the mix is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.) Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1-1/2 min on each side, or possibly till it is cooked through, and serve the sates with the dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 875g | |
| Calories 1465 | |
| Calories from Fat 828 | 57% |
| Total Fat 95.7g | 120% |
| Saturated Fat 29.64g | 119% |
| Trans Fat 0.54g | |
| Cholesterol 290mg | 97% |
| Sodium 2517mg | 105% |
| Potassium 1851mg | 53% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 9.7g | 32% |
| Sugars 13.52g | 9% |
| Protein 117.51g | 188% |
