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Chicken Satay and Mojitos

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Chicken Satay


1 lb. chicken cut into strips

1 T. sesame oil

1 T. olive oil

1/4 cup soy sauce

2 T. lemon juice

2 tsp. grated or minced ginger

2 T. rice vinegar

1 T. ketchup

1/3 cup peanut butter

1/2 T. brown sugar

1 T. balsamic vinegar

Instructions:  Thread the strips of chicken onto bamboo skewers.  Mix the remaining ingredients together.  Place the chicken in a baking pan and pour the sauce over.  Bake in a 375 degree F oven for about 15 minutes, until the chicken is cooked through.

These went very well with:


In a pitcher, combine juice and pulp of 10 limes, 30 mint leaves, and 3/4 cup of ultrafine sugar.  Traditionally, you use a muddle stick to to mash this together until mint is “bruised” so as to release the mint oil and the sugar has dissolved.  I don’t own an actual muddle stick but a pestle from a mortar and pestle set, a wooden meat tenderizing mallet, or even a large wooden spoon work in a pinch.  Add 1 cup of rum, lots of ice, and some club soda.  You can garnish with extra mint and lime slices if desired.  So refreshing on a hot sunny day!


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