*  Exported from  MasterCook  *

                              Chicken Satay

Recipe By     : Susan Miano susanm@aberffraw.sw.stratus.com
Serving Size  : 0    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      g             chicken breasts -- skinned and boned
     1/2  tsp           sambal oelek (hot-pepper paste)
   1      tsp           grated fresh gingerroot
  30      ml            lemon juice
  50      ml            dark soy sauce
  30      ml            honey
  15      ml            peanut butter
 110      ml            water

1.  Cut chicken into 2  1/2 cm chuncks and thread equally on 15
    bamboo skewers. Set aside.

2.  In a large saucepan or skillet combine sambal oelek, gingeroot,
    lemon juice, soy sauce, honey, peanut butter and water. Bring to
    a boil, stirring constantly, then reduce heat and add as many
    chicken skewers as will fit without crowding. Simmer 10 minutes,
    basting. Remove from pan and transfer to a rimmed platter. Repeat
    with remaining chicken skewers.

3.  Simmer sauce remaining in pan until reduced to about 170 ml Pour
    over chicken. Cover and refrigerate until cold, then serve. If
    desired garnish with cherries and Italian parsley.

Author's Notes:

    I've made this recipe many times and it's ALWAYS a big hit.

    Sambal oelek can be found in an Oriental Market. It has a lot of
    zip so adjust the quantity as you like. I add a little more
    peanut butter than it calls for and I don't pour all the sauce
    over the chicken. I put some in a dipping bowl. Also, be sure to
    use the smaller skewers.

Difficulty    : easy.
Precision     : measure ingredients.

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