Tempeh (Or Chicken) Satay With Curried Cashew Sauce

• 14 cup rice vinegar
• 14 cup low sodium soy sauce
• 14 cup mirin (sweet rice wine)
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons vegetable oil
• 1 garlic clove, crushed
• 1 lb tempeh or 1 lb chicken, cut into 40 cubes
• cooking spray
• 1 cup chopped onion
• 2 teaspoons minced peeled fresh ginger
• 14 teaspoon fine sea salt
• 2 garlic cloves, chopped
• 2 teaspoons curry powder
• 12 teaspoon ground turmeric
• 1 cup water
• 2 tablespoons chopped cashews
• 1 tablespoon fresh lemon juice

1. To prepare tempeh or chicken:.
2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
5. Uncover mixture and increase heat to medium-high.
6. Cook 4 minutes or until golden brown or done, turning frequently.
7. Cool.
8. To prepare sauce:
9. Heat a small saucepan coated with cooking spray over medium-high heat.
10. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; saute 5 minutes.
11. Stir in curry powder and turmeric; saute 1 minute.
12. Add water.
13. Bring to a boil, and cook 1 minute.
14. Cool 5 minutes.
15. Pour onion mixture into a blender, and add cashews and lemon juice.
16. Process until smooth.
17. Place a toothpick in each tempeh/chicken piece.
18. Serve with warm cashew sauce.
19. For Vegetarian do not use Chicken.

rice vinegar, soy sauce, mirin, fresh ginger, vegetable oil, garlic, chicken, cooking spray, onion, fresh ginger, salt, garlic, curry powder, ground turmeric, water, cashews, lemon juice

Taken from www.food.com/recipe/tempeh-or-chicken-satay-with-curried-cashew-sauce-148333 (may not work)