Chicken Satay Recipe

Makes about 20 satay

2 pounds boneless, skinless chicken breasts

Marinade

2 tablespoons peanut oil

2 tablespoons oyster sauce

1 tablespoon grated fresh ginger

1 teaspoon minced garlic

Dash of hot pepper sauce

Pinch of salt and ground black pepper

20 six-inch bamboo skewers 

Soak the bamboo skewers in water for about 15 minutes.  This will prevent the skewers from burning. 

Cut the chicken into 1/2 inch wide strips and thread them onto the skewers.  Arrange the skewers in a single layer in a shallow dish or sealable plastic storage bag.  Mix the marinade ingredients together in a small bowl and pour over the chicken.  Cover bowl or seal bag and marinate for 4-6 hours or overnight.

Preheat oven to 350 degrees F.  Remove the skewers from the marinade, removing some of the marinade, and lay them out in a single layer on a baking sheet.  Bake for 12-15 minutes or until just tender. 

Honey Mustard Dipping Sauce

1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice

Mix the honey, mustard and lemon juice together in a small bowl.  Serve alongside the chicken for easy dipping

Make up to 3 days in advance. Cover tightly and refrigerate

Ginger Peanut Sauce
2 tablespoons smooth peanut butter
1/4 cup fresh lemon juice
1 1-inch piece fresh ginger, peeled and grated
1/2 teaspoon chili powder or ground red pepper, or to taste
2 garlic cloves, minced or grated
1 1/2 cups low sodium chicken broth

Mix peanut butter, lemon juice, ginger, chili powder or red pepper and garlic in a blender or food processor. Add 1/2 cup chicken broth and process until smooth, roughly 1 minute

Transfer to a small saucepan, add remaining chicken broth and simmer until sauce coats the back of a spoon, but not thickly, about 12 minutes. Thin with small drops of broth if necessary. Cool, serve at room temperature

Quick Peanut Sauce
About 1/2 cup
3 tablespoons peanut butter
2 tablespoons rice or white wine vinegar
1 garlic clove, finely minced or put through a press
2 teaspoons soy sauce or to taste
1/2 teaspoon chile oil OR 1/2 teaspoon vegetable oil + 1/2 teaspoon ground red pepper
Salt
Warm water

Combine all ingredients except salt.  Add warm water to make peanut sauce the consistency you wish.  Add salt to taste.  

helpful hints

• Bamboo skewers can be found in party supply stores and often in your local drug store

• Chicken satay recipe doubles easily 

• make ahead checklist

• Up to 3 days in advance, prepare honey mustard dipping sauce.  Keep covered in refrigerator

• Prepare marinade up to 3 days in advance.  Keep covered in refrigerator