Chicken Satey

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Source: Nancy Cieslak


    Sate Sauce

  1. 1 t vegetable oil
  2. 1 t dark sesame oil
  3. 1/4 c onion, finely chopped
  4. 1 clove garlic, minced
  5. 1/2 t fresh ginger, grated
  6. 1/4 t crushed red pepper (optional)
  7. 1/2 c creamy peanut butter
  8. 1/4 c Karo light corn syrup
  9. 1 T soy sauce
  10. 1 T cider vinegar
  11. 2/3 c milk
  12. Chicken Kabobs

  13. 36 wooden skewers
  14. 2 T vegetable oil
  15. 2 T light teriyaki sauce
  16. 1 lb boneless, skinless chicken breast


    Chicken Kabobs

  1. Soak about 36 wooden skewers in water for at least 20 minutes.
  2. In a medium bowl combine vegetable oil and teriyaki sauce.
  3. Cut chicken into 1 inch pieces; stir into teriyaki mixture.
  4. Cover and let stand at room temperature no longer than 30 minutes or in refrigerator serveral hours or overnight.
  5. Thread chicken on to skewers.
  6. Grill until fully cooked and lightly browned.
  7. Serve with sauce.
  8. Satey Sauce

  9. In a small saucepan heat vegetable oil and sesame oil over medium heat; add onion, garlic, ginger, and red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is translucent.
  10. Stir in peanut butter, corn syrup, soy sauce, and vinegar until smooth.
  11. Gradually stir in milk. Stirring constantly, bring to a boil.
  12. Remove from heat, cool slightly.
  13. Serve as a dipping sauce for chicken kabobs.

Picture of Recipe

Chicken Satey - Picture of Recipe
Chicken Satey - Picture of Recipe
Course: Appetizer,Lunch,Entree
Ethnicity/Origin: Asian,Indonesian,
Key Ingredient: Chicken,Peanut Butter
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Grill
Themes/Holidays: Tea Party

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