KitchenAid KPFP850OB Instruction Manual - Page 76

CHICKEN SATAY WITH PEANUT SAUCE CHICKEN 4 cloves garlic 2 teaspoons coarsely chopped gingerroot 1⁄2 cup soy sauce 3 tablespoons peanut or vegetable oil, divided 2 teaspoons brown sugar 2 pounds chicken breast tenders SAUCE 3⁄4 cup coconut milk 2⁄3 cup peanut butter 1⁄4 cup soy sauce 3⁄4-1 teaspoon red curry paste CHICKEN Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through small feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow dish. Add chicken; toss to coat. 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 from heat for 12 to 16 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 Position multipurpose blade in work bowl. Add all ingredients. Process until blended, 5 to 10 seconds. Yield: 8 servings. Per Serving: About 250 cal, 24 g pro, 5 g carb, 16 g total fat, 3.5 g sat fat, 45 mg chol, 1070 mg sod. 74