Name: Chicken satay with spicy peanut sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 24 6- inch bamboo skewers; .5 cup chicken broth; .33 cup creamy peanut butter; 2 tablespoon teriyaki marinade/sauce; 1 tablespoon fresh lime juice; 1 teaspoon gingeroot peeled and grated; .25 teaspoon ground cayenne pepper; 1.25 pound boneless (skinless chicken breast halves); 2 medium green bell peppers cut into 1-inch squares; 2 medium red bell peppers cut into 1-inch squares

Chicken satay with spicy peanut sauce

Prep Time 30

Cook Time 20

Total Time 50

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Servings

Ingredients

24 6- inch bamboo skewers
.5 cup chicken broth
.33 cup creamy peanut butter
2 tablespoon teriyaki marinade/sauce
1 tablespoon fresh lime juice
1 teaspoon gingeroot peeled and grated
.25 teaspoon ground cayenne pepper
1.25 pound boneless skinless chicken breast halves
2 medium green bell peppers cut into 1-inch squares
2 medium red bell peppers cut into 1-inch squares

Instructions

Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil. Heat oven to 425 degrees.
In a small saucepan, combine chicken broth, peanut butter, teriyaki marinade/sauce, lime juice, gingeroot, and cayenne. Mix well. Cook for 5 minutes or until blended, stirring frequently. Set sauce aside.
Cut chicken diagonally into strips, about 3 inches long and .75 inches wide.
On each bamboo skewer, thread 1 green pepper square, 1 red pepper square, and 1 strip of chicken. Brush chicken skewers with .25 cup of the sauce. Place skewer into foil-lined pan. You will have sauce left over–don’t worry, you’ll use it later.
Bake at 425 degrees for 15-20 minutes or until chicken is no longer pink in the center. Bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve skewered chicken with the warm sauce.
Great appetizer!