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Grilled Chicken Satay with Honey Peanut Sauce
| INGREDIENTS | |
|---|---|
| For Chicken Satay Skewers: | |
| Boneless, skinless chicken breast,cut into long strips (about 1 oz. each) | 1 1/2 lbs. |
| Skewers,soaked in water if wooden | 24 |
| For Marinade: | |
| Olive oil | 2 T |
| Borneo acacia raw active honey | 2 T |
| Reduced sodium soy sauce | 2 T |
| Salt | 1 tsp. |
| Pepper | 1 tsp. |
| For Honey Peanut Sauce: | |
| Crunchy peanut butter | 1/2 cup |
| Water | 1/3 Cup |
| Borneo Acacia Honey | 1/2 cup |
| Soy sauce | 1/3 cup |
| Rice wine vinegar | 1/3 cup |
| Sesame oil | 2 tsp. |
| Garlic,minced | 2 cloves |
| Red pepper flakes | 2 tsp. |
| Red chili sauce fresh limes for serving | 2 T |
Directions
- Mix the olive oil, soy sauce, honey and salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
- Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room temperature to let the flavors meld.
- Preheat the grill to medium-high and thread the chicken strips onto the skewers
- Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.
- Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.
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