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Chicken Pork Satay

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  Skinned boned chicken breast halves 16 Ounce, cut into 1/4-inch-wide strips (Four 4 Ounce Pieces)
  Lean boneless center-cut loin pork chops 1 Pound, cut into 1/4-inch-wide strips
  Coconut cream 1⁄2 Cup (8 tbs)
  Lime juice 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Teriyaki sauce 1 Tablespoon
  Ground coriander 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Chunky peanut butter 2⁄3 Cup (10.67 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Teriyaki sauce 1⁄4 Cup (4 tbs)
  Rice wine vinegar 2 Tablespoon
  Ground red pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Sweet red pepper 1 Large, seeded

Place chicken and pork in a heavy-duty, zip-top plastic bag.
Combine cream of coconut and next 6 ingredients; pour over meat.
Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally.
Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth.
Set aside.
Drain meat; discard marinade.
Thread chicken and pork evenly onto skewers.
Cut sweet red pepper into 12 (1 1/2-inch) squares.
Cut each square diagonally in half, forming 24 triangles.
Place 1 triangle on the end of each skewer.
Place half of skewers on rack of a lightly-greased broiler pan.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done.
Transfer to a serving platter.
Repeat procedure with remaining skewers.

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