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Chicken Satay Categories: appetizers, brunches & entertaining, asian 1 pound boneless skinless chicken breasts 1/3 cup hoisin sauce 1/3 cup plum sauce 2 tablespoons sliced green onions -- (with tops) 1 tablespoon grated gingerroot 2 tablespoons dry sherry 2 tablespoons white vinegar Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan. Serve with chicken. 12 APPETIZERS. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. - - - - - - - - - - - - - - - - - - NOTES : average Contributor: Betty Crocker's Low-Fat Yield: 12 servings Preparation Time: 0:00 |
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