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1 lb. boneless, skinless chicken breasts
1 garlic clove, crushed
1 inch fresh ginger, grated
2 Tbsp. soy sauce
2 tsp. chili powder
2 tsp. brown sugar
2 Tbsp. lime juice
1 Tbsp. vegetable oil
Note: leave time for marinading.
Cut chicken into thin strips, about 3 inches long.
Mix marinade ingredients, add chicken strips, tossing to coat. (This is less gooky done in a large zipper bag.) Let stand 2 hours or overnight in refrigerator.
Soak bamboo skewers in water. Thread chicken onto pre-soaked bamboo skewers. Place on broiling pan with all the meat towards one side, all the sticks toward the other side. Cover the sticks with aluminum foil. Place in oven with the meat end toward the back of the oven and the sticks toward the front so that half-way through the cooking time you can flip the chicken to do the other side. Broil 8 - 10 min.
Traditionally, this is served with a sauce that is primarily coconut milk and peanut butter (Easy Satay Sauce), but we skipped it. No one noticed the lack. Who can resist meat-on-a-stick?
Featured at the Year of the Rooster party
Submitted by Gretchen Grant Contributed on: and modified on Sunday June 17th, 2007
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