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Peanut Chicken Satay
Peanut Chicken Satay

Peanut Chicken Satay

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup soy sauce
1/4 cup rice vinegar
3/4 cup water, divided
1- in ch chunk fresh ginger
2 cloves garlic
1 scallion, roughly chopped
3 tablespoons honey
1/2 cup natural peanut butter
4 boneless skinless chicken breasts
16 bamboo skewers, soaked in water for several minutes
Cooking spray
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Let's Make It
1
In a blender, combine the soy sauce, vinegar, 1/4 cup water, ginger, garlic, scallion, honey and peanut butter. Blend until smooth. Remove 1/2 cup of the peanut sauce and set aside. Add remaining water to the blender and puree until smooth. Set aside.
2
Cut each chicken breast into four strips. Thread each strip onto a skewer. Use kitchen shears to snip the tips off the skewers. Place the skewers in a large zip-close plastic bag. Add the peanut sauce from the blender and seal the bag. Gently shake to coat the chicken. Refrigerate 20 minutes.
3
Meanwhile, preheat grill or grill pan to high, then lower to medium and spray with cooking oil. If using a grill, be careful of flaring. Remove the skewers from the bag and grill 2 to 3 minutes per side, or until the chicken is cooked through. Serve skewers with reserved peanut sauce for dipping.
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