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Main dishes

Chicken Sate

Chicken Sate recipe
photo by:kraft
Marinated chicken strips are skewered, grilled and served for appetizers or an entree with a flavorful Asian-inspired peanut sauce.
time
prep:
30 min
total:
2 hr 10 min
servings
total:
4 servings
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What You Need

1
cup  chicken broth, divided
1/2
cup  chopped onions
1/4
cup  soy sauce
1
clove  garlic, minced
1
Tbsp.  plus 1-1/2 tsp. minced peeled gingerroot
1/2
tsp.  ground cumin
1/2
tsp.  ground turmeric
1
lb.  boneless skinless chicken breasts, cut into 1/2-inch strips
1/4
cup  PLANTERS Dry Roasted Peanuts, chopped
2
Tbsp.  light brown sugar
2
tsp.  cornstarch

Make It

MIX 1/2 cup chicken broth, the onions, soy sauce, garlic, ginger, cumin and turmeric. Place chicken in non-metal bowl or large resealable plastic bag. Add one half of the broth mixture; stir to coat. Cover bowl or seal bag.

REFRIGERATE at least 1-1/2 hours to marinate. When ready to serve, preheat broiler. Drain chicken; discard marinade. Thread chicken onto wooden skewers. Place on rack of broiler pan.

BROIL 8 to 10 min. or until cooked through, turning occasionally. Meanwhile, mix remaining marinade mixture, remaining 1/2 cup broth, the peanuts, sugar and cornstarch in saucepan. Cook on medium-high heat until mixture comes to boil and is thickened, stirring occasionally. Serve with sate.

Kraft Kitchens Tips

Keeping it Safe
Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting chicken while it is partially frozen.
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