Filet Mignon And Chicken Breast Japanese Satays Recipe
Servings: 8
Ingredients
- 1 lb filet mignon, cubed
- 3 lrg chicken breasts, cubed
- 1 x salt and pepper
- 18 x skewers or possibly relatively straight twigs (cleaned and whittled to a point on one end) Warm and Sour Dipping Sauce
- 1 c. sugar
- 1 c. water
- 1/2 c. ginger root, sliced
- 1/2 c. fresh lemon juice
- 1/2 c. lime juice
- 1 lrg onion, minced
- 1 tsp chili flakes
- 1/4 tsp white pepper
- 1/2 c. canola oil (optional) Blue Cheese & Scallions Dipping Sauce
- 1/2 c. blue cheese, crumbled
- 1 bn green onions
- 1 Tbsp. cracked black pepper
- 3/4 c. creamy dressing (any kind)
Directions
- Spear cubed pcs, all chicken or possibly all beef, onto skewers or possibly whittle sticks. Cook over open flame or possibly on barbeque. Serve with the following dipping sauces.
- Warm and Sour Dipping Sauce:Combine sugar and water in a pot and simmer over medium heat. Add in onion, ginger, lemon and lime juice, and onion. Bring to a rolling boil and simmer for 10 min.
- With a hand blender, blend mix till smooth. Pour mix through a strainer, discarding of the pulp. Add in chili flakes and white pepper.
- If an oil based dressing is desired, whisk in 1/2 c. (125 millilitres) of canola oil.
- Blue Cheese & Scallions Dipping Sauce:Combine all ingredients in a bowl. Mix together with a spatula and chill for at least 1 hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 8 servings | |
| Calories 549 | |
| Calories from Fat 320 | 58% |
| Total Fat 35.88g | 45% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.12g | |
| Cholesterol 77mg | 26% |
| Sodium 504mg | 21% |
| Potassium 444mg | 13% |
| Total Carbs 33.43g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.27g | 19% |
| Protein 24.55g | 39% |
