Patti's Chicken Sate

Patti's Chicken Sate Recipe

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Patti Rieger

By
@Pattihope

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Based on 2 lbs of boneless, skinless chicken breasts (about 6 breasts): 4 for a meal or 12 for appet
Prep:
30 Min
Cook:
10 Min
Method:
Broil

Ingredients

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

Step-by-Step

  • 1Slice the chicken into think strips. Place bamboo skewers in water to soak.
  • 2Coat the chicken with the listed ingredients. Cover and put in the refrigerator for 1-2 hours to give the flavors time to develop.
  • 3Heat 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.
  • 4The 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.

Printable Recipe Card

About Patti's Chicken Sate

Course/Dish: Chicken, Meat Appetizers
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Healthy