1/2 c Chicken stock
1/4 ts Cayenne pepper
1/2 c Heavy cream
2 Turns black pepper
1/4 c Chopped unsalted peanuts
1 lb Skinless, boned chicken
-breast, cut into long,
-thin strips
1/4 c Smooth peanut butter
8 ts Creole seasoning
2 tb Sesame oil
1/4 c Finely chopped green
-onions
1 tb Soy sauce
1 tb Minced garlic
1 tb Chopped fresh cilantro
1/2 ts Salt
In a medium saucepan over high heat, combine first 11 ingredients.
Bring to a boil, reduce heat, & simmer, stirring, for 3 minutes.
Remove from heat. On metal skewers, thread chicken the long way,
dividing it equally among skewers. (I used 16 skewers when I made
it.) Sprinkle creole seasoning over meat, and pat seasoning into meat
with your hands. Heat a large skillet over high heat, and sear
chicken till brown on each side. Spoon a generous amount of sauce
onto each individual plate, arrange skewers on top (2 if a first
course, 4 if main course), and sprinkle with green onions. New
Orleans influenced version of the traditional satay, from "Emeril's
New New Orleans Cooking", by Emeril Lagasse & Jessie Tirsch.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA
