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Chicken Satay

PrintPrint Recipe
  • Yield: 3 dozen single-serving appetizers
  • Prep Time: 0:25
  • Cook Time: 6 minutes
  • Marinate Time: 30 minutes to overnight

Ingredients

  • Peanut Dipping Sauce
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1 teaspoon corn oil
  • 1 teaspoon dark sesame oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red crushed pepper
  • 1/2 cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2/3 cup milk
  • Kabobs
  • 2 tablespoons corn oil
  • 2 tablespoons light teriyaki sauce
  • 1 pound chicken breasts, cut into 1-inch pieces
  • 36 wooden skewers

Directions

  1. Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.
  2. Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.
  3. Serve as dipping sauce for beef, pork or chicken kabobs.
  4. Appetizer Kabobs: combine oil and teriyaki sauce in medium bowl. Add chicken;cover. Let stand at room temperature no longer than 30 minutes or refrigerate for several hours or overnight.
  5. Soak skewers in water for 20 minutes. Thread chicken on skewers. Place on foil-lined baking sheet. Broil 6 inches from heat for 6 minutes or until lightly browned.
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print image

Chicken Satay

  • Yield: 3 dozen single-serving appetizers
  • Prep Time:  25 minutes
  • Cook Time: 6 minutes
  • Marinate Time: 30 minutes to overnight

Ingredients

  • Peanut Dipping Sauce
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1 teaspoon corn oil
  • 1 teaspoon dark sesame oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red crushed pepper
  • 1/2 cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2/3 cup milk
  • Kabobs
  • 2 tablespoons corn oil
  • 2 tablespoons light teriyaki sauce
  • 1 pound chicken breasts cut into 1-inch pieces
  • 36 wooden skewers

Directions

  • Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.
  • Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.
  • Serve as dipping sauce for beef, pork or chicken kabobs.
  • Appetizer Kabobs: combine oil and teriyaki sauce in medium bowl. Add chicken;cover. Let stand at room temperature no longer than 30 minutes or refrigerate for several hours or overnight.
  • Soak skewers in water for 20 minutes. Thread chicken on skewers. Place on foil-lined baking sheet. Broil 6 inches from heat for 6 minutes or until lightly browned.