Ginger Chicken Satay with Peanut Sauce

Servings: 6 | Serving size: 4 ounces chicken with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftover chicken is great hot or cold. The sauce makes 36 servings and keeps well in the refrigerator for 4-5 days.

Serve with Coconut Rice [or Low Sodium Coconut Rice] and a vegetable of your choice.

Ingredients

• 3 Tbsp fresh ginger (peeled and finely minced)
• 3 tsp sesame oil
• 1 lb boneless skinless chicken thighs (cut into 2 ounce strips)
• 12 wooden skewers
• 2/3 cup smooth peanut butter
• 3 Tbsp low sodium chicken or vegetable stock
• 4 tsp low sodium soy sauce or gluten-free tamari sauce
• 2/3 cup cilantro leaves
• spray olive oil

Place the chicken strips onto skewers.  Each serving should be one 4 ounce skewer.

Place the minced ginger, sesame oil and chicken together in a medium mixing bowl.

Fold together and cover the bowl.

Marinate for at least 4 hours (overnight is best).

While the chicken is marinating place the peanut butter, chicken stock, soy sauce and cilantro in a blender.

Puree until smooth.  Chill.

When ready to cook place a large grill pan or skillet over high heat.

When the pan is hot reduce the heat to medium high and spray with olive oil.

Place the marinated chicken on the grill pan and cook for about 5 minutes.

Turn and cook for another 7 to 12 minutes.

Serve with peanut sauce.