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Appetizer -- Chicken Sate
2 pounds boneless chicken cut into 1 inch pieces
One third cup
orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
One
half tsp. ground ginger
Combine all ingredients and allow chicken to marinate for several
hours or overnight. Place chicken on skewers and bake in the oven for
15 minutes at 425 degrees or grill over medium heat until chicken is
done. Serve with sauce recipe to follow.
Dipping Sauce
One third cup smooth peanut butter
2 Tbsp. soy sauce
1
clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green
onions, finely chopped
One third cup coconut milk
Combine all ingredients in a small saucepan and simmer for several
minutes to allow flavors to blend.
The Skinny: Use skinless chicken, low fat peanut putter and low
sodium soy sauce (not for skinny purposes but to reduce your sodium
intake)
3 cups watercress, washed with large stems removed
3 cups
Endive, washed and sliced
1 cucumber, sliced
1 tomato,
chopped
1 red onion, sliced
One quarter cup white wine
vinegar
One third cup fresh orange juice
Two thirds cup
olive oil
One half tsp.
One quarter cup olive oil
6 cloves garlic, minced
1 tsp.
paprika
1 tsp. ground cumin
Juice from 1 orange
1
Tbsp. orange zest
1 Tbsp. lemon zest
3 pounds shrimp,
peeled
Juice of 1 lemon
One third cup cilantro, finely
chopped
Heat oil in a
2 pounds boneless chicken cut into 1 inch pieces
1 cup fresh
orange juice
5 Tbsp. soy sauce
9 cloves garlic
1
Tbsp. Sesame oil
1 and one quarter cup extra virgin olive oil
One half tsp. ground ginger
One third cup smooth peanut
butter
1 Tbsp. green
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