Red Ginger Chicken Satay

Recipe adapted from Rocco DiSpirito's Rocco's Real Life Recipes Winston-Salem Journal

Yield: 4 servings ( Serving Size: to 6 servings )
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  • 16 bamboo skewers, soaked in water for 30 minutes
  • 2 pound(s) boneless, skinless chicken breasts, cut into cubes
  • 6 tablespoon(s) creamy peanut butter
  • 2 teaspoon(s) finely chopped ginger
  • 2 clove(s) garlic, chopped
  • 1 cup(s) pineapple juice
  • 2 teaspoon(s) red-wine vinegar
  • 2 seedless cucumbers, peeled and sliced
  • Sliced tomatoes, lime wedges, cilantro and crushed red pepper
  • 1 tablespoon(s) sugar


  1. 1. In a large bowl, mix together garlic, pineapple juice, sugar, ginger, peanut butter and vinegar. Set aside one-fourth of the mixture, then marinate the chicken cubes in remaining three-fourths of the ginger mixture for about 30 minutes.
  2. 2. Thread marinated chicken onto skewers. Heat a grill, grill pan or broiler on high heat. Cook skewers, turning occasionally, about 8 minutes, or just until chicken is cooked through. Remove from heat.
  3. 3. Meanwhile, toss sliced cucumber with reserved ginger mixture. Place a portion of cucumber on each of 4 plates. Place chicken on top and serve with tomatoes, lime wedges, cilantro and crushed red pepper if desired.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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