SINGAPORE CHICKEN SATAY


ingredients

1 Tbsp. curry powder
1 Tbsp. sugar
1/4 c. vegetable oil
1/4 c. soy sauce
2 cloves minced garlic
2 lb. skinless boneless chicken breasts, cut in 3/4-inch cubes
Peanut Sauce Dip

preparation

In a small bowl, stir together curry powder, sugar, oil, soy sauce and garlic.

Cut chicken into 3/4-inch cubes and place in plastic bag. Pour in marinade; seal bag. Refrigerate, turning occasionally, for 2 hours.

Wet bamboo skewers with water. Thread chicken on skewers; broil until lightly browned and tender.

Dip pieces of chicken in Peanut Sauce Dip.

Peanut Sauce Dip:

ingredients

1/2 c. water
1/3 c. peanut butter
1 clove minced garlic
1 Tbsp. brown sugar
3/4 Tbsp. lemon juice
1/2 Tbsp. soy sauce
1/4 tsp. crushed red pepper

preparation

In a small pan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in other ingredients. Let cool to room temperature before serving. Makes 1 cup.