Curried Chicken Satay With Fresh Mint-Soy Vinaigrette

1447 faves | 9 recommends
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Wolfgang Puck


replace soy sauce ( for gluten free and soy free recipe
3cc36393e4e1   •  2 Sep   •  Report
replace soy sauce ( for gluten free and soy free recipe
3cc36393e4e1   •  2 Sep   •  Report
Is good.
8cf468e06ded   •  10 Jul   •  Report
"This was a great light (low-carb) dinner and very easy to prepare."
6b4005a60691   •  19 Mar   •  Report
This was very easy to make & the flavors of the chicken and sauce were perfectly paired. I served it as dinner with grilled veggies for a super low-carb dinner
124e0848cfa3   •  12 Mar   •  Report
A low-carb app that's a great finger food for tailgating or parties.
Wolfgang Puck   •  10 Jan   •  Report
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2 skinless, boneless chicken breast halves

1 1/2 teaspoons curry powder

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

2 tablespoons peanut oil or vegetable oil

2 large egg yolks, beaten

1/4 cup rice wine vinegar

2 tablespoons finely chopped fresh mint

1 tablespoon soy sauce

1/2 teaspoon ground coriander

1/2 cup regular or roasted peanut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

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