Chicken Satay
A recipe for the ever popular Chicken Satay. Asian style skewered chicken served hot with a tantalizing peanut dipping sauce.
1 lb boneless skinless chicken breasts
5 tablespoons reduced sodium soy sauce
2 tablespoons finely chopped onion
1 minced garlic clove
Dash of ground ginger
1/2 cup chunky peanut butter
3 tablespoons rice wine vinegar
1 teaspoon sugar
Cut the chicken breasts into eight strips. Place the chicken in an 8X8-inch baking pan. Drizzle with 2 tablespoons soy sauce and toss. Allow it to stand for 10 minutes.
Thread each chicken strip on a metal or bamboo skewer. Arrange the skewers on a broiler pan. Broil 4 inches from heat, about 5 minutes per side or until the chicken is no longer pink in the center.
For the dipping sauce: Spray a small saucepan with non stick cooking spray. Heat the pan over a medium heat until hot. Add in the onion, garlic and ginger. Cook for about 3 minutes or until the onion is tender. Add in the peanut butter, vinegar, sugar and remaining soy sauce. Cook for another minute, stirring constantly, or until the sauce is smooth and hot. Pour into a bowl. Place the chicken on a serving dish.
You can substitute the rice wine vinegar with regular white wine vinegar.