Chicken Satay And Peanut Sauce

Printed from: www.grandmotherskitchen.net

Ingredients

8 Servings

3 pounds chicken breasts, skinned, trimmed and cut into small cubes (This will vary with size of breasts)(approx 48 ounces)

Marinating Mix:

1 cup Thai Peanut Sauce - We used Everland brand

1/2 cup natural peanut butter - We used Adams brand

If you vary the amounts, use a 2 to 1 ratio of peanut sauce and peanut butter. This makes the sauce thicker.

Bamboo spears - soaked for 30 minutes in water before using

*Note: Be sure to have additional peanut sauce to serve in a side dish along with the cooked chicken satay.

1/2 cup Thai Peanut Sauce and 1/4 cup natural peanut butter combined, served cold. (More or less as required)

Directions

1. Clean and cut the chicken breasts into small bite size cubes and put into a mixing bowl.

2. Using a blender mix together the peanut sauce and the peanut butter.

3. Pour the marinating mix over the chicken and fold in with a spatula. Be sure to cover all the pieces of chicken. Cover with a lid and refrigerate overnight. (If you don't have overnight leave at least 3 hours)

3. Line a baking sheet with parchment paper.

4. Put 3-4 pieces of marinated chicken onto each skewer and place them onto the parchment paper, single row, leaving space between each skewer. Use 2 baking sheets if needed.

5. When ready to bake preheat oven to 350 degrees. Bake for 15-20 minutes or until the internal temperature of the chicken is 165 degrees F. Serve right away with additional peanut sauce for drizzling onto the skewers.

Freeze if you are not using right away.

If you are making ahead and freezing, place the prepared skewers on the parchment paper on the baking sheet putting parchment paper between the rows, then, freeze on the baking sheet to keep the skewers separate. Once frozen, remove from the baking sheet and transfer into a container with a lid, keeping parchment between the rows.

ENJOY!