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Chicken Sate

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      Title: CHICKEN SATE
 Categories: Thai, Chicken
      Yield: 6 Servings
 
      4 lg Skinless, Boneless Chicken
           -Breast Halves (About
  1 1/2    Pounds)
    1/4 c  Soy Sauce
      1 tb Salad Oil
      1 tb Molasses
    1/4 ts Crushed Red Pepper Flakes
      1 lg Clove Garlic, Crushed
           Lemon Juice
    1/2 c  Creamy Peanut Butter
 
  ABOUT 2 1/2 HOURS BEFORE SERVING:
  
  With a meat mallet or dull edge of a French knife, pound each of the
  chicken breast halves to a 1/2-inch thickness. Cut the chicken
  breasts, lengthwise, into 1-inch wide strips.
  
  In a large bowl, mix the chicken strips, soy sauce, salad oil,
  molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice.
  Cover and refrigerate the chicken in the marinade for at least 2
  hours, stirring occasionally.  Meanwhile, soak sixteen 6-inch long
  bamboo skewers in water to prevent charring when broiling.
  
  ABOUT 25 MINUTES BEFORE SERVING:
  
  Preheat the broiler if the manufacturer directs. Thread the chicken
  strips onto the bamboo skewers. Place the bamboo skewers on the rack
  in a broiling pan.  Brush generously with the marinade.  Place the
  pan in the broiler at the closest position to the source of heat.
  Broil 4 to 5 minutes until the chicken just loses its pink color and
  is tender, turning the skewers once and brushing the chicken with the
  remaining marinade frequently.
  
  While the chicken is broiling, in a small bowl, blend the peanut
  butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and
  mixing until smooth.  Serve the chicken with this peanut sauce.
  
  EACH SERVING CONTAINS:  280 Calories, 15 Grams Fat, 71 Milligrams
  Cholesterol, 510 Milligrams Sodium
 
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