Chicken Satay Monday, November 19, 2007


Chef Monty Lowans UT Hospital

3/4 Cup Grey Poupon Dijon Mustard
1/4 Cup Honey
1/4 Cup Chunky Peanut Butter- Natural
2 TBSP Lite Soy Sauce
1 Clove Garlic, Minced
1 Tsp Fresh Ginger, Minced
1 lb Boneless, Skinless, Chicken Breast
12 Wooden Skewers


Mix mustard, honey, peanut butter, soy sauce, garlic and ginger in a medium bowl. Reserve 1/2 of the mixture until serving time. Cut chicken into 1/4 inch thick strips. Add chicken to remaining mustard mixture and marinate under refrigeration for at least 1 hour, turning occasionally. Cover wooden skewers with water and soak for an hour, drain. Remove chicken and discard marinade. Thread chicken onto wooden skewers accordion fashion. Grill or broil chicken 4 to 6 inches from heat 2 minutes a side or until cooked through. Arrange skewers on serving platter. Serve reserved mustard mixture as dipping sauce with chicken. Makes 12 skewers


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