CHICKEN SATAY
8 ounces boneless skinless chicken breasts
1/4 cup honey
2 tablespoons light soy sauce
1/2 cup water
1/2 cup smooth peanut butter
1/4 cup light soy sauce
FOR THE DIPPING SAUCE:
3 tablespoons sesame oil
2 tablespoons red wine vinegar
1 tablespoon ground ginger
1 tablespoon minced garlic
1 tablespoon packed brown sugar
1 teaspoon Szechwan chili sauce (up to 2 tsp)
warm water
Cut 12 wooden skewers into 4-inch lengths. Cut chicken into 12 long strips and thread onto skewers.
Mix honey and 2 tablespoons soy sauce. Brush on chicken; let stand 5 minutes.
Place cooking rack and 1/2 cup water in 4- or 6-quart pressure cooker. Place skewers on rack. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes at 15 pounds pressure with regulator rocking slowly. Cool cooker at once.
Mix remaining ingredients, adding enough warm water to make dipping consistency. Serve with warm chicken.
Servings: 6
Source: The Official Presto Pressure Cooker Cookbook, 1996
8 ounces boneless skinless chicken breasts
1/4 cup honey
2 tablespoons light soy sauce
1/2 cup water
1/2 cup smooth peanut butter
1/4 cup light soy sauce
FOR THE DIPPING SAUCE:
3 tablespoons sesame oil
2 tablespoons red wine vinegar
1 tablespoon ground ginger
1 tablespoon minced garlic
1 tablespoon packed brown sugar
1 teaspoon Szechwan chili sauce (up to 2 tsp)
warm water
Cut 12 wooden skewers into 4-inch lengths. Cut chicken into 12 long strips and thread onto skewers.
Mix honey and 2 tablespoons soy sauce. Brush on chicken; let stand 5 minutes.
Place cooking rack and 1/2 cup water in 4- or 6-quart pressure cooker. Place skewers on rack. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes at 15 pounds pressure with regulator rocking slowly. Cool cooker at once.
Mix remaining ingredients, adding enough warm water to make dipping consistency. Serve with warm chicken.
Servings: 6
Source: The Official Presto Pressure Cooker Cookbook, 1996
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