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Satay Chicken

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Ingredients A    
12 Strips Chicken Tender
2   Tbs.  Soy Sauce 
1   Tbs.  Sugar 
tsp.  Cooking Wine 
¼  tsp.  Garlic Powder
  Dash  Pepper
     
Ingredients B  
¼ Cup Peanut Butter (creamy)
4+ Tbs. Hot Water
2 
Tbs.  Ginger (freshly grated) 
2 Tbs.  
Sugar              
Tbs.  Soy Sauce 
     
Ingredients C  
    Pam Oil Spray
24     Skewers 
     

 

  1. Slice/filet each chicken tender into 2 pieces. Marinate chicken in Ingredients A 1 hour prior to cooking.
  2. Mix well Ingredients B for sauce. Set aside about ¼ of the sauce or for dipping use when serving.
  3. Preheat oven 375°F. Line aluminum foil over baking sheets and spray Pam over it. Insert each piece of chicken tenders onto a skewer. Line chicken kabobs on the baking trays.
  4. Brush sauce over the chicken lightly, about 1 tsp. or less for each kabob (1 side). Bake for 5 minutes.
  5. Remove chicken from oven, turn kabobs over to the other side and brush on more sauce, same as step 4. Bake for another 5 minutes.
  6. Turn the oven temperature to broil. Elevate the baking tray to 5-6 inches from the top oven heat wires. Broil chicken for 1-1½ minutes.
  7. Remove from oven. Serve with the sauce set aside from step 2. (Special Note: Careful with the skewers! They are hot.) 
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