Patti's Chicken Sate
2 lbchicken boneless, skinless breast
3 Tbspbragg liquid aminos
1/2 cthai peanut sauce
2 Tbsprice vinegar
How to Make Patti's Chicken Sate
- Slice the chicken into think strips. Place bamboo skewers in water to soak.
- Coat the chicken with the listed ingredients. Cover and put in the refrigerator for 1-2 hours to give the flavors time to develop.
- 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.
- 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.