Chicken and Beef Satay with Peanut Dipping Sauce

Ingredients

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Curry powder

  Spices

  3 tsp or 6g

• Cumin

  Spices, cumin seed

  1 ⅛ tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Garlic

  Raw

  2 ¼ tsp or 6g

• Salt

  Table

  1 ⅛ tsp or 7g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 oz or 227g

• Beef

  Meijer

  8 oz or 227g

• Peanut butter

  Smooth style, without salt

  ¼ cup or 65g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lime juice

  Raw

  ¾ fl oz or 23g

• Onions

  Raw

  ½ small or 35g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Sucralose

  Sweeteners, tabletop, splenda packets

  1 packet or 1g

Directions

1. 1. Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, white onion, 4 cloves garlic, curry powder, cumin, cayenne and salt; blend until smooth. 2. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes. Make dipping sauce: In a blender, combine peanut butter, water, remaining garlic, lime juice, tamari and sugar substitute and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.) 3. Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.

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