|6 boneless, skinless chicken-breast halves||1 tablespoon soy sauce|
|5 tablespoons olive oil||1 teaspoon turmeric|
|1 clove garlic||Juice of 1 lime or lemon|
|1 small onion, chopped &1 large onion, sliced||1 to 3 hot chili peppers|
|1-inch piece ginger root||1 cup water|
|1 cup unsalted roasted peanuts|
Cut chicken into bite size pieces. Sauté chicken in 3 tablespoons olive oil until white and cooked through. Set aside.
Prepare satay sauce: Blend garlic, onion, ginger, peanuts, soy sauce, turmeric, lime or lemon juice, chili peppers, and water in blender or food processor until smooth. Place sauce in top of double boiler and heat water to boiling. Cover pot and cook sauce for 20 minutes or until thick. Sauté onion rings in remaining olive oil until soft. Pour satay sauce over chicken and stir until chicken is well coated. Stir in onion rings and serve over rice.
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