CHICKEN SATAY WITH PEANUT SAUCE

2 cloves garlic
1 teaspoon coarsely chopped gingerroot
1/4 cup soy sauce
2 tablespoons peanut or vegetable oil
2 teaspoons brown sugar
1 to 1 1/4 pounds chicken breast tenders
Peanut Sauce (recipe follows)

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the feed tube. Process until chopped, 5 to 10 seconds.

Add soy sauce, oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow pan. Add chicken; coat with marinade. Marinate 1/2 hour at room temperature or at least 2 hours in refrigerator.

TO COOK:
Remove chicken from marinade, reserving marinade. Thread chicken tenders on soaked wooden or oiled metal skewers.

Grill over medium-hot coals or broil on oiled broiler pan 4 to 6 inches from heat for 8 to 10 minutes, or until thoroughly cooked, turning once. Brush with any remaining marinade once during cooking, if desired. Discard remaining marinade.

Serve with warm or room temperature Peanut Sauce.

PEANUT SAUCE

1/3 cup coconut milk
1/4 cup peanut butter
2 tablespoons soy sauce
1/2 teaspoon red curry paste

Position multipurpose blade in work bowl. Add all ingredients for the sauce. Process until blended, 5 to 10 seconds.

Yield: 4 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual