Skewered-Grilled Chicken Satay

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Great Appetizer for a crowd or main dish. Our latest favorite. One pound boneless/skinless chicken breast cut into strips. In a mixing bowl add 2 tablespoons creamy peanut butter, a dash or two of low sodium soy sauce, 1/4 teaspoon ginger, 2 tablespoons brown sugar, and mix well to combine. Coat chicken strips with the sauce and grill (I usually thread the skewers first then coat and grill). They do not take long to grill, continue to baste with the sauce, grill until chicken reaches internal temperature of 165 degrees.

Serve with rice and a salad if using for a main entrée. Or serve as is as an appetizer.


Cheryl “Cheffie Cooks” Wiser.

See YOU!


5 Comments Add yours

  1. New Journey says:

    These are my most favorite of all the Asian foods….I love how simple your sauce is…just wrote it down…thanks….kat

    Liked by 1 person

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