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Kate Heyhoe

Kate's Global Kitchen

 

Chicken Satay
with Spicy Peanut Sauce

(Served by ARAMARK at the 1996 Atlanta Olympic Games)

Serves 8

 

Peanut Sauce:
3/4 cup creamy peanut butter
1/2 cup coconut milk
1/3 cup water
1/3 cup sherry wine
3 Tablespoons lemon juice
2 Tablespoons grated gingerroot
1 Tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon crushed red pepper

 

Combine all ingredients in bowl using a wire whisk. Blend until smooth. Chill.

 

Marinade:
1/2 cup soy sauce
1/4 cup cashews, toasted
1 Tablespoon cilantro
1 Tablespoon sesame seed oil
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin

2-1/2 pounds chicken breast cut into 1" wide strips

 

Combine all marinade ingredients, except chicken, in blender or food processor. Blend to form a smooth paste. Rub marinade into meat. Cover. Chill at least two hours in refrigerator. Thread meat onto skewers. Broil approximately four minutes each side or until juices run clear. Serve with spicy peanut sauce.

Nutrition Information Per Serving:
Calories: 146
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Sodium: 840 mg

 

Kate's Global Kitchen

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



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This page created September 2000


 


 
 

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