Marinated chicken strips are skewered, grilled and served for appetizers or an entree with a flavorful Asian-inspired peanut sauce.
What You Need
Original recipe yields 4 servings
1 cup chicken broth, divided
1/2 cup chopped onion s
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 breast s, cut into 1/2-inch strips
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
2 Tbsp. light brown sugar
2 tsp. cornstarch
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.