Chicken Satay with Spicy Peanut Sauce

Recipe from

Cooking Light


1 1/4 pounds skinned and boned chicken breast halves
2 tablespoons lemon juice
1/4 cup sherry
1/4 cup soy sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Dash of hot sauce


Cut chicken into 3- x 1/2-inch strips. Combine lemon juice and next 6 ingredients in a heavy-duty, zip-top plastic bag. Add chicken, and seal bag securely. Marinate in refrigerator 1-1/2 hours, turning once.

Remove chicken from marinade, discarding marinade. Thread chicken onto 8-inch wooden skewers. Place skewers on greased baking sheets, and bake at 375` for 10 minutes or until done. Serve with warm Spicy Peanut Sauce.

July 2010
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