Ingredients
4 large skinless, boneless chicken breast h, alves (about
1 1/2 pounds)
1/4 cup soy sauce
1 tbsp salad oil
1 tbsp molasses
1/4 tsp crushed red pepper flakes
1 large clove garlic, crushed
1 lemon juice
1/2 cup creamy peanut butter
Directions
ABOUT 2 1/2 HOURS BEFORE SERVING:
With a meat mallet or dull edge of a French knife, pound each of the
chicken breast halves to a 1/2-inch thickness. Cut the chicken
breasts, lengthwise, into 1-inch wide strips.
In a large bowl, mix the chicken strips, soy sauce, salad oil,
molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice.
Cover and refrigerate the chicken in the marinade for at least 2
hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long
bamboo skewers in water to prevent charring when broiling.
ABOUT 25 MINUTES BEFORE SERVING:
Preheat the broiler if the manufacturer directs. Thread the chicken
strips onto the bamboo skewers. Place the bamboo skewers on the rack
in a broiling pan. Brush generously with the marinade. Place the
pan in the broiler at the closest position to the source of heat.
Broil 4 to 5 minutes until the chicken just loses its pink color and
is tender, turning the skewers once and brushing the chicken with the
remaining marinade frequently.
While the chicken is broiling, in a small bowl, blend the peanut
butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and
mixing until smooth. Serve the chicken with this peanut sauce.
EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71 Milligrams
Cholesterol, 510 Milligrams Sodium
Servings: 6 servings
Chicken Sate Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of written recipes way back into ancient history, certainly as far into history as early Egypt, and possibly even further than that. However, these, early recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the ancient cooks used many aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cookery, many of which still exist in academic collections. Over the following few centuries, the rich families of the West competed with each other to offer the most extravagent meals, and as a consequence, cooks and their recipes were much in demand. However, it was during the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing recipes common in their social group. By the arrival of the twentieth century, cooking publications were in great demand, mostly as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Chicken Sate recipe.
