Chicken Satay
Serving Size : 12
Ingredients for prepare Chicken Satay
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | boneless skinless chicken |
breasts
chicken satay |
| 1/3 | cup | hoisin sauce |
| 1/3 | cup | plum sauce |
| 2 | tablespoons | sliced green onions |
with tops
chicken satay |
| 1 | tablespoon | grated gingerroot |
| 2 | tablespoons | dry sherry |
| 2 | tablespoons | white vinegar |
recipe Chicken Satay
Trim fat from chicken breasts. Cut chicken lengthwise into
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1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss
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to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain.
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Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack
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in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once,
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until done. Heat marinade to boiling in 1-quart saucepan. Serve with chicken. 12 APPETIZERS. *If using bamboo skewers, soak skewers
Chicken Satay
in water at least 30 minutes before using to prevent burning.
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