Chicken Satay
Ingredients
Peanut Dipping Sauce
- 1/4 cup Crown® Lily White® or Golden Corn Syrup
- 1 teaspoon Mazola® Corn Oil
- 1 teaspoon dark sesame oil
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red crushed pepper
- 1/2 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 2/3 cup milk
Kabobs
- 2 tablespoons Mazola® Corn Oil
- 2 tablespoons light teriyaki sauce
- 1 pound chicken breasts, cut into 1-inch pieces
- 36 wooden skewers
PRODUCTS
Instructions
- Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.
- Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.
- Serve as dipping sauce for beef, pork or chicken kabobs.
- Appetizer Kabobs: combine oil and teriyaki sauce in medium bowl. Add chicken;cover. Let stand at room temperature no longer than 30 minutes or refrigerate for several hours or overnight.
- Soak skewers in water for 20 minutes. Thread chicken on skewers. Place on foil-lined baking sheet. Broil 6 inches from heat for 6 minutes or until lightly browned.
[um_bookmarks_button]
