THAI CHICKEN SATAY

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Thai Chicken Satay image

I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!

Provided by Sassy Sandra

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons curry paste
1 teaspoon ground coriander
1 1/2 cups chicken broth
1 (14 ounce) can coconut milk
1/3 cup peanut butter
1/2 cup dried apricot
3 tablespoons brown sugar, packed
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
chopped fresh cilantro
cashews or almonds
apples or banana
chutney
raisins

Steps:

  • Cut the chicken in 1 in pieces.
  • Spray a large fry-pan or Dutch oven with cooking spray.
  • Sear the chicken until browned on all sides.
  • Remove from pan.
  • Add onions and saute for 5 minutes.
  • Add garlic, and saute for another 2 minutes.
  • Add Curry Paste and Corrinder and cook 1 minute until fragrant.
  • Return the chicken to the pot, and add the next 9 ingred.
  • Stir, and bring to a boil.
  • Reduce to med-low, cover and simmer for 1 hour.
  • Stir cornstarch and water and add to pot.
  • Let cook until thick.
  • Serve over rice with garnishes.
  • Yumpy.

Nutrition Facts : Calories 669.5, Fat 40.7, SaturatedFat 22.6, Cholesterol 109, Sodium 1884, Carbohydrate 34.4, Fiber 3.5, Sugar 22.6, Protein 47

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