Singapore satay (2 of 2)

-Dorothy Cross TMPJ72B
           -PEANUT SAUCE:
    1/2 c  Water
    1/3 c  Creamy peanut butter
      1    Small garlic clove; minced
      1 tb Brown sugar
    1/8 ts Crushed red pepper flakes
  1 1/2 ts soy sauce
    3/4 ts Lemon juice
           -Directions:
 
  In medium bowl, combine all marinade ingredients; add chicken. Stir to
  coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo
  skewers in water at least 30 minutes. In medium saucepan, coimbine
  water, peanut butter and garlic. Cook over medium heat until mixture
  boils and thickens, stirring constantly. Remove from heat; stir in
  remaining peanut sauce ingredients. Cool to room temperature before
  serving. Heat grill. When ready to barbecue, drain chicken, reserving
  marinade. Thread 4 to 6 pieces of chicken on each skewer. Place
  skewers on gas grill over low heat or on charcoal grill 4 to 6 inches
  from medium coals. Cook 8 to 12 minutes or until chicken is no longer
  pink, turning occasionally and brushing with reserved marinade.
  Discard any remaining marinade. Serve with peanut sauce. 16 to 24
  appetizers.
  
  COMMENTS:  Try this Indonesian favorite, with a spicy peanut sauce.
  Can be served as an appetizer or snack but can also be served as a
  main dish.
  
  Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18
  mg cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks
  ~ July, 1993
  
   Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH