KitchenAid KFP750WH Use & Care Guide - Page 26

ENGLISH Chicken Satay with Peanut Sauce Chicken 2 cloves garlic 1 teaspoon (5 ml) coarsely chopped gingerroot 1⁄4 cup (60 ml) soy sauce 2 tablespoons (30 ml) peanut or vegetable oil 2 teaspoons (10 ml) brown sugar 1-11⁄4 pounds (455-565 g) chicken breast tenders Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow pan. Add chicken; coat with marinade. Marinate 1⁄2 hour at room temperature or at least 2 hours in refrigerator. Remove chicken from marinade, reserving marinade. Thread chicken tenders on soaked wooden or oiled metal skewers. Grill over medium-hot coals or broil on oiled broiler pan 4 to 6 inches (10 to 15 cm) from heat for 8 to 10 minutes, or until thoroughly cooked, turning once. Brush with any remaining marinade once during cooking, if desired. Serve with warm or room temperature Peanut Sauce. Sauce 1⁄3 cup (80 ml) coconut milk 1⁄4 cup (60 ml) peanut butter 2 tablespoons (30 ml) soy sauce 1⁄2 teaspoon (2 ml) red curry paste Position multipurpose blade in work bowl. Add all ingredients. Process until blended, 5 to 10 seconds. Yield: 4 servings. Per Serving: About 290 cal, 30 g pro, 5 g carb, 17 g total fat, 6 g sat fat, 60 mg chol, 1400 mg sod. 24