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Tiki Torch Chicken Satays


16 bamboo skewers soaked in cold water for 30 minutes
1 tsp curry powder
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon water
1 lb (500g) boneless skinless chicken breasts cut in 4 x 1-inch (10x2 cm) strips

In a large bowl, combine the curry, garlic, soy sauce, lemon juice, honey and water. Add the chicken strips and marinate in the refrigerator for 1 hour. Thread 1 chicken strip on each skewer and grill on medium high heat 4 minutes per side until chicken is cooked through.

Makes: 16 skewers

Per skewer: 62 calories, 1.6 g fat




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.