Ingredients
-
1
-
1
-
1/4
-
1/4
-
1/4
-
2
-
3
-
1/4
-
1
-
1
-
-
-
-
-
Directions
A Simple Chicken Satay, “Tourist Thai”, but very tasty – and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980’s Harrowsmith Cookbook, and do it on occasion with chicken breasts., I cut up skinless, boneless chicken breasts, used lime juice instead of lemon, used curry powder instead of cayenne and served it over white rice with peanut sauce. It went over very well. Two of my friends even had seconds. The only leftovers were some peanut sauce. I will be making this again., I cut up skinless, boneless chicken breasts, used lime juice instead of lemon, used curry powder instead of cayenne and served it over white rice with peanut sauce. It went over very well. Two of my friends even had seconds. The only leftovers were some peanut sauce. I will be making this again.
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Steps
|
1
Done
|
In a Food Processor, Blend All Ingredients, Except Chicken, Until Smooth. |
|
2
Done
|
Marinate Chicken Pieces in the Mixture For at Least 2 Hours-- I Usually Cover and Leave in the Fridge Overnight. |
|
3
Done
|
Uncover and Bake at 350*f For 30 to 45 Minutes, Basting Every Now and Then. |
|
4
Done
|
Serves 4. |
