This Chicken Satay recipe is both authentic and delicious – not to mention so family friendly that even the kiddos will love it!
- 1 lb. Boneless, skinless chicken breast
- 1 Tbs. Grated ginger
- 1/3 cup Hoisin sauce
- 2 Tbs. Dry Sherry
- 1/3 cup Plum Sauce
- 2 Tbs. White vinegar
- 2 Tbs. Sliced Green Onions
Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers. If using bamboo skewers, soak in water at least 30 minutes before cooking to prevent burning. Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1 –quart saucepan; boil 1 minute. Serve with chicken.
Makes 12 servings.