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Yield: Serves 6
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RECIPE INGREDIENTS
| 1 1/2 pound boned and skinned chicken breasts |
| 1 quantity Coconut and Lemon Grass Sauce |
| 1 tablespoon soy sauce |
| 12 long bamboo skewers |
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DIRECTIONS
Cut chicken breasts into 3/4 inch cubes. Put a third of the Coconut and Lemon Grass Sauce in a bowl, stir in soya sauce and add cubed chicken. Toss well to coat, cover and marinate for 1 hour in refrigerator. Soak bamboo skewers in cold water for 1 hour. Thread 6-7 pieces of chicken onto each skewer and take out to barbecue with remaining marinade and the remainder of the Coconut and Lemon Grass Sauce in a small pan.
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Place the pan of sauce on the side of the grill to heat through. Cook chicken skewers on grill over a hot fire for 6-8 minutes until just cooked through, turning and basting often with marinade. Pile satays onto a warm platter and pour sauce into a bowl. Serve with boiled rice and a salad of tomato and cucumber slices sprinkled with chopped spring onions (scallions).
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 252 |
Fat. Total: | 14g |
Carbohydrates, Total: | 4g |
| Cholesterol: | 66mg |
Sodium: | 380mg |
Protein: | 27g |
| Fiber: | 1g |
% Cal. from Fat: | 50% |
Fat, Saturated: | 0g |
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