This is a print preview of "Chicken And Beef Satays With Peanut Dipping Sauce" recipe.

Chicken And Beef Satays With Peanut Dipping Sauce Recipe
by Global Cookbook

Chicken And Beef Satays With Peanut Dipping Sauce
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  Servings: 8

Ingredients

  • 1 c. heavy cream
  • 1/2 sm onion minced
  • 5 x garlic cloves minced
  • 4 tsp curry pwdr
  • 1 1/2 tsp grnd cumin
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1 x boneless skinless chicken breast - (8 ounce) cut 1/2" strips
  • 1 x beef rib eye steak - (8 ounce) trimmed and cut 1/2" strips
  • 1/3 c. no-sugar-added peanut butter
  • 1/3 c. water
  • 1 x garlic clove
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. soy sauce
  • 1 pkt sugar substitute (such as Splenda - not Nutrasweet)
  • 1/8 tsp cayenne pepper

Directions

  1. You will need 16 ten-inch wooden or possibly bamboo skewers to complete the Satay experience.
  2. Soak skewers in cool water for at least 20 min (this prevents burning). In a blender, combine cream, onion, garlic, curry pwdr, cumin, cayenne and salt; blend till smooth. Transfer to a bowl and add in chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 min.
  3. Make dipping sauce: In a blender, combine ingredients and blend till smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and chill.)
  4. Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil till cooked through, turning once, about 5 min. Serve with the dipping sauce.
  5. This recipe yields 8 servings.
  6. Description: "These meaty, curry-marinated morsels are traditionally charcoal-grilled, but the broiler makes them an in-house specialty. You can, of course, use either all chicken or possibly beef instead of a combination."