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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
15 whole(s) 6 to 8 wooden skewers |
1/2 to 1 teaspoon(s) asian garlic chili paste |
1/2 teaspoon(s) cayenne pepper |
2 whole(s) chicken breast half, skinless, boneless |
dipping sauce |
1 tablespoon(s) honey |
1 teaspoon(s) honey |
juise of 1 lime |
2/3 cup(s) low fat coconut milk |
1/3 cup(s) peanut butter |
salt, to taste |
2 tablespoon(s) sesame oil |
2 tablespoon(s) soy sauce |
5 tablespoon(s) soy sauce |
1 teaspoon(s) turmeric |
Directions:
1. Cut each chicken breast half into 4 strips lengthwise; then cut each strip in half widthwise to make 8 short pieces per breast. Thread 1 strip on each skewer. In a small bowl, mix together honey, soy sauce, sesame oil, turmeric, cayenne pepper, and salt. Coat each satay all over with the mixture. Set aside for 1 hour.
2. When ready to cook, arrange satays on the speed oven rack placed over the glass tray. Slide tray into the middle runners of the oven. Select Broil program, followed by Combination Broil. Set microwave power to full, oven temperature to 400F, and Duration for 10 minutes. Broil until chicken is just cooked through, adding more time as necessary.
3. To make Peanut Dipping Sauce: Whisk peanut butter, coconut milk, soy sauce, chili paste, lime juice, and honey together in a small bowl. Adjust seasonings to taste. Serve with satays.
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