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Chicken Satay

Chicken Satay
Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.
10-12 ServingsPrep: 15 min. + marinating Broil: 5 min.

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup soy sauce
  • 1 green onion, sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • PEANUT SAUCE:
  • 1/2 cup salted peanuts
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 3 tablespoons chicken broth
  • 3 tablespoons butter, melted
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide
  • strips. In a large resealable plastic bag, combine the soy sauce,
  • onion, sesame oil, brown sugar, honey, garlic and ginger; add
  • chicken. Seal bag and turn to coat; refrigerate for 4 hours.
© Taste of Home 2013

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Chicken Satay (continued)

Directions (continued)

  • In a food processor, combine the peanuts, onions and garlic; cover
  • and process until mixture forms a paste. Add the broth, butter, soy
  • sauce, lemon juice, honey, ginger and pepper flakes; cover and
  • process until smooth. Transfer to a serving bowl. Refrigerate until
  • serving.
  • Drain and discard marinade. Thread chicken strips onto soaked wooden
  • skewers. Broil 6 in. from the heat for 2-4 minutes on each side or
  • until chicken is no longer pink. Serve with peanut sauce. Yield:
  • 10-12 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013