|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
1 - 10 of 11 for chicken satee
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To make the ... dish. Thread the chicken strips onto bamboo ... with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Mix water, soy ... in bowl. Add chicken and stir to ... Grill or broil sates 4 inches from ... side. Set sates on plate. Pass sauces separately for dipping.
Combine all ingredients in bowl. Soak chicken no longer than ... done. No longer than 12 minutes (cooks fast). Serve with rice and fresh or grilled veggies.
Place chicken pieces in plastic ... shallow pan. Broil 4 inches from heat source for about 8 minutes, turning once. Serve immediately with any remaining sauce.
Short bamboo skewers. ... the cut up chicken with the marinade ... sliced cold potatoes, cabbage, bean sprouts, and cucumbers, accompanied by hot white rice.
For the marinade: Place chicken in a glass ... aside. To grill sates (chicken pieces), thread ... turning often. Serve on rice with dipping sauce on side.
Cut chicken into 1/2" thick ... ingredients. Top with cover and process until smooth. Transfer to a serving bowl. Cover and chill. Yield: 2/3 cup. Good!
Grind 1 cup ... sauce, 1/4 cup chicken broth, oil, lemon ... Marinate chicken in almond mixture at room temperature for 1/2 hour or overnight in refrigerator.
Combine above ingredients and let marinate 2 hours. Thread on skewers and grill approximately 5 minutes on each side or until done, or broil in oven. ...
Prepare marinade in ... Set aside. Bone chicken and cut into ... rice, both drenched in peanut sauce. Pass more peanut sauce around the table. Serves 4.
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