A flavorful twist on traditional fried chicken fingers. The sauce can be made a day ahead; refrigerate until ready to serve.
2 pounds boneless, skinless chicken breasts
4 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2 teaspoons chopped fresh ginger, or 1 teaspoon dried ginger
Peanut Butter Sauce:
4 tablespoons chunky or smooth peanut butter
2 tablespoons low-sodium soy sauce
About 1/2 cup water
1 teaspoon chopped fresh ginger, or 1/2 teaspoon dried ginger
1 teaspoon sugar
Dash of hot-pepper sauce, or Chinese chile paste, optional
How to Make It
Place the chicken in a shallow broiler pan or roasting pan. In a small bowl mix the soy sauce, sesame oil, and ginger, pour over the chicken. Let marinate for 10 minutes, or covered in the refrigerator overnight.
Preheat broiler. Meanwhile, make the peanut butter sauce. In a small bowl, stir the peanut butter to soften. Add the soy sauce, 4 tablespoons of the water, the ginger, sugar, and hot-pepper sauce, if desired, and stir until smooth. Add additional water if the sauce is too thick (it should be thick enough to coat the spoon). If it appears too thin, place in refrigerator for 1/2 hour to an hour to thicken. (Bring the sauce to room temperature and stir before serving.)
Broil the chicken for 4 minutes; turn and continue broiling for another 5 to 6 minutes, or until golden brown and cooked through. Remove chicken from the broiler and let cool a bit.
Cut the chicken into thin strips (about 1-inch wide) and serve with the dipping sauce.
How kids can help: Measure and mix the ingredients for the marinade and the peanut butter sauce.
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