Chicken Satay

Chicken Satay

This is almost guaranteed to be the hit of any cocktail party. I suggest preparing two to three skewers per person. You can make more if this is your only hors d'oeuvre. Try sprinkling toasted sesame seeds and/or sliced scallions over the Chicken Satay before serving. I like to make a few extra because these are even better the next day as a snack. Makes 16 Tenders Preparation Time: 45 Minutes

16 skewers, 5 to 7 inches 3 teaspoons tamari soy sauce 2 teaspoons rice wine (mirin) 1/2 teaspoon curry powder 1 teaspoon olive oil 1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips Freshly ground black pepper Ground coriander Pinch of sea salt 1/2 cup almond milk, or soy milk 1 tablespoon canned unsweetened coconut milk 1 tablespoon unsweetened peanut butter 1 tablespoon pure maple syrup 11/2 teaspoon arrowroot Juice of 1/2 lime 1/2 teaspoon Thai chili paste, optional 1 tablespoon trimmed and thinly sliced scallions

1. If using wooden skewers, be sure to soak in water in advance so they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine, curry powder and olive oil. Add the chicken and season with pepper and coriander to taste and a pinch of sea salt. Marinate for at least 1 hour. 2. In a small pot over low heat, heat the almond milk for a minute. Whisk in the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple syrup. 3. Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the peanut sauce, just as it starts to simmer. Stir constantly until the sauce thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired. Cover and keep in a warm place until ready to serve. Mix in the scallions just before serving. 4. Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken pieces. Grill the chicken until cooked through, 2 to 3 minutes per side; check to see if they are cooked by inserting a paring knife in the center of the thickest strip. Serve with the warm peanut sauce.

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