patti's chicken sate

Name: Patti's Chicken Sate
Prep time: 30 min
Cook time: 10 min
Yield: Based on 2 lbs of boneless, skinless chicken breasts (about 6 breasts): 4 for a meal or 12 for appet
Cuisine: Chinese
Ingredients: 2 pound(s) chicken boneless, skinless breast; 3 tablespoon(s) bragg liquid aminos; 1/2 cup(s) Thai peanut sauce; 2 tablespoon(s) rice vinegar; 1/2 teaspoon(s) coriander

9 Pinches

Patti Rieger

The Villages, FL

Updated on Jan 20, 2015

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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prep time 30 Min

cook time 10 Min

method Broil

yield Based on 2 lbs of boneless, skinless chicken breasts (about 6 breasts): 4 for a meal or 12 for appet

Ingredients

2 pounds chicken boneless, skinless breast
3 tablespoons bragg liquid aminos
1/2 cup Thai peanut sauce
2 tablespoons rice vinegar
1/2 teaspoon coriander

How To Make patti's chicken sate

Step 1

Slice the chicken into think strips. Place bamboo skewers in water to soak.

Step 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.
Step 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.
Step 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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