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Skewered Chicken with Peanut Sauce


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
Serves 20
For the Marinade6 oz Soy sauce, light
4 oz Lime juice, fresh squeezed
4 oz Onion, minced
2-in. piece Gingerroot, peeled and minced
1 tbsp Garlic, minced
1 tbsp Coriander, ground
2 tsp Sugar
1/2 tsp or to taste Cayenne pepper

for the Kebobs
4 lb Chicken breast
Stainless steel skewers or, as needed, Bamboo skewers, soaked in water

For the Peanut Curry Sauce
2- 13 1/2 oz cans Coconut milk
8 oz Peanut butter
4 oz Red curry paste
4 oz Sugar
4 oz Tamarind juice
Salt to taste
Combine ingredients (except Chicken and skewers) and stir until the sugar is completely dissolved. Cut chicken into strips and place into marinade, cover and refrigerate overnight. Weave chicken onto skewers and grill as needed over coals or under a broiler flame. Baste with the marinade once or twice during the cooking process. For the Peanut Curry sauce, combine the ingredients and blend thoroughly. Serve Kebobs with a small amount of Peanut Curry Sauce.
Nutrition Facts:
Sean Fry, Banquet Chef for Bailey Ranch Golf Course in Owasso
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