- 1 large red onion, chopped
- 2 large garlic cloves, chopped
- 3 stalks lemon grass, chopped
- 1/2 cup soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- salt and black pepper to taste
- 1 pound skinless, boneless chicken breast halves - pounded thin
- 12 wooden or bamboo skewers
- In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
- About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
03/31/2018
recipepes.com
Singapore Satay, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
