Main dishes

Chicken Sate

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

cup chicken broth, divided

1/2

cup chopped onions

1/4

cup soy sauce

clove garlic, minced

Tbsp. plus 1-1/2 tsp. minced peeled gingerroot

1/2

tsp. ground cumin

1/2

tsp. ground turmeric

lb. boneless skinless chicken breasts, cut into 1/2-inch strips

1/4

cup PLANTERS Dry Roasted Peanuts, chopped

Tbsp. light brown sugar

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.