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patti's chicken sate

Pattihope avatar
Recipe by
Patti Rieger
@Pattihope
The Villages, FL

I use Bragg Liquid Aminos because I think it is healthier than soy sauce, but use soy sauce if desired. House of Tsang, Bangkok Padang Peanut Sauce was the type of peanut sauce used for the Curious Cuisiners luncheon.

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yield serving(s)
prep time 30 Min
cook time 10 Min
method Broil

Ingredients For patti's chicken sate

  • 2 lb
    chicken boneless, skinless breast
  • 3 Tbsp
    bragg liquid aminos
  • 1/2 c
    thai peanut sauce
  • 2 Tbsp
    rice vinegar
  • 1/2 tsp
    coriander

How To Make patti's chicken sate

  • 1
    Slice the chicken into think strips. Place bamboo skewers in water to soak.
  • 2
    Coat the chicken with the listed ingredients. Cover and put in the refrigerator for 1-2 hours to give the flavors time to develop.
  • 3
    Heat the oven on high broil until it's as hot as it gets. Thread the chicken slices onto the (soaked) skewers. Cover a baking sheet with parchment paper or foil and balance the sate on the baking sheet (or a broiler pan) with the skewer resting on the rim of the pan.
  • 4
    The sate should be crispy brown on the first side before turning. Turn once: broil until thoroughly cooked, approximately 4-5 minutes total. Serve with dipping sauce.
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