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Chicken Sate

Holidaycooking's picture
Ingredients
For chicken kabobs
  Corn oil 1 Teaspoon
  Dark sesame oil 1 Teaspoon (Oriental Variety)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Grated fresh ginger 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Creamy peanut butter 1⁄2 Cup (8 tbs)
  Corn syrup 1⁄4 Cup (4 tbs) (Light / Dark)
  Soy sauce 1 Tablespoon
  Cider vinegar 1 Tablespoon
  Milk 2⁄3 Cup (10.67 tbs)
Directions

Soak about 36 wooden skewers in water at least 20 minutes.
In medium bowl combine 2 tablespoons Mazola Corn Oil and 2 tablespoons light teriyaki sauce.
Cut 1 pound boneless skinless chicken breasts into 1-inch pieces; stir into teriyaki mixture.
Cover and let stand at room temperature no longer than 30 minutes or refrigerate several hours or overnight.
Thread chicken onto skewers.
Place on foil-lined baking sheet.
Broil about 6 inches from heat, 6 to 8 minutes or until lightly browned.
Meanwhile, in small saucepan heat oils over medium heat; add onion, garlic, ginger and crushed red pepper.
Stirring constantly, cook 3 to 4 minutes or until onion is translucent.
Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth.
Gradually stir in milk.
Stirring constantly, bring to boil.
Remove from heat.
Cool slightly.
Serve as dipping sauce for Chicken Kabobs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Method: 
Boiled
Ingredient: 
Chicken

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