Thai Chicken Satay
 

I made a yummy entree last night. I got it off of allrecipes.com under the SB section. I improvised a little on the seasonings to spice it up a bit. It is written as an appetizer recipe, so I quadrupled it. DH said it was better than our favorite Thai resturant. We just had this with seasoned green beans, but I think next time I'll look for a snow pea or edameme (sp? soybeans) recipe to go with it. Anyone know of a good one?

Chicken Satay

4 boneless, skinless chicken breasts
light soy sauce
fresh ginger, grated
5 spice seasoning (found in the asian foods section)


Peanut sauce
3 TBS natural peanut butter
1/2 tsp garlic powder
1 TBS lemon juice
1 TBS light soy sauce
1/2 packet sweetener
3 TBS water
cayenne pepper to taste

Directions:
1. To make peanut sauce: Place ingredients in bowl and stir well. Microwave
for 30 seconds.

2. Pound chicken breasts between pieces of plastic wrap to uniform thickness. Rub each breast with 1 TBS light soy sauce. Season each with grated ginger and 5 spice seasoning. (I'm not sure how much - just sprinkle and rub.) Spray skillet with Pam and cook chicken several minutes each side. (Time depends on thickness of chicken.) Remove from skillet. Cut into strips or cubes and serve on skewers. Dip into peanut sauce and enjoy.


I didn't take the time to skewer the chicken. I just served the whole breast and had the peanut sauce on the table to spoon over chicken.

Leslie,

We do that same recipe, except we buy the chicken tenders at the store and then coat them with the sauce and skewer and grill. Yummm!