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Chicken Satay with Peanut Sauce https://www.metro.ca/userfiles/image/recipes/Satay-poulet-arachide-5221.jpg PT25M PT25M PT2H50M
In a glass bowl, mix the marinade ingredients.Marinate the chicken, cover and refrigerate for 2 hours.In a saucepan, mix the first 7 sauce ingredients and cook over medium heat for 2 minutes.Lower the heat and add the coconut milk. Set aside.Soak 20 small wood skewers in cold water for 15 minutes.Thread the chicken strips on the skewers, accordion style.In a frying pan, cook the strips over medium heat for 15 minutes.Baste the strips with the sauce while they cook.Add the lime juice to the sauce and adjust the seasoning.
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5 1 5 5
peanut sauce 1/2 tsp. (2 mL) ground cumin 1/2 tsp. (2 mL) turmeric 1 tsp. (5 mL) fresh coriander 1 tsp. (5 mL) chili powder 1 tsp. (5 mL) soya sauce 2 tsp. (10 mL) brown sugar 1/2 cup (125 mL) crunchy peanut butter 1/2 cup (125 mL) coconut milk juice of 3 limes salt and white pepper as needed
Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:25
COOKING
2:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • marinade

  • 1 tsp.
    (5 mL)
    grated fresh ginger
  • 2
    garlic cloves, thinly sliced
  • 2 Tbsp.
    (30 mL)
    soya sauce
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  • 2 Tbsp.
    (30 mL)
    white wine
  • 1 lb
    (454 g)
    chicken breast, thinly sliced

  • peanut sauce
  • 1/2 tsp.
    (2 mL)
    ground cumin
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    SELECTED SIZES SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    turmeric
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  • 1 tsp.
    (5 mL)
    fresh coriander
  • 1 tsp.
    (5 mL)
    chili powder
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  • 1 tsp.
    (5 mL)
    soya sauce
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    FRANK'S REDHOT SAUCE

    FRANK'S REDHOT SAUCE

    2 for $7.00

    354 ml SELECTED VARIETIES OR $3.99 EA.


  • 2 tsp.
    (10 mL)
    brown sugar
  • 1/2 cup
    (125 mL)
    crunchy peanut butter
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    KRAFT PEANUT BUTTER OR JAM

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  • 1/2 cup
    (125 mL)
    coconut milk

  • juice of 3 limes

  • salt and white pepper as needed
Imprimer ma sélection

Preparation

In a glass bowl, mix the marinade ingredients.

Marinate the chicken, cover and refrigerate for 2 hours.

In a saucepan, mix the first 7 sauce ingredients and cook over medium heat for 2 minutes.

Lower the heat and add the coconut milk. Set aside.

Soak 20 small wood skewers in cold water for 15 minutes.

Thread the chicken strips on the skewers, accordion style.

In a frying pan, cook the strips over medium heat for 15 minutes.

Baste the strips with the sauce while they cook.

Add the lime juice to the sauce and adjust the seasoning.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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