Chicken Satay
- 2 cloves garlic
- 1 piece fresh ginger, peeled or sliced
- 2 tablespoons green onions, minced
- 2 teaspoon lemon zest, finely grated
- 2 tablespoons soy sauce
- 2 Tablespoons dry sherry
- 1 Tablespoon sesame oil
- 1/2 tsp. ground white pepper
- 4 chicken breast halves, skinned and boned
- Peanut oil
- Salt and freshly ground pepper
- Jade Peanut Sauce
- Combine garlic, ginger, green onions and zest in food processor and purree. Add soy sauce, sherry, sesame oil and pepper. Process until blended. Cut chicken into 1" cubes. Place in bowl, add marinade and toss to coat evenly. Cover and marinate at room temp. for 30 minutes. Preheat broiler or grill. Soak six bamboo skewers 30 min. in water. Thread chicken cubes onto soaked skewers. Brush with peanut oil and sprinkle with salt and pepper. Place skewers on oiled grill and cook 2-3 minutes on each side. Serve with warm peanut sauce.
garlic, fresh ginger, green onions, lemon zest, soy sauce, sherry, sesame oil, ground white pepper, chicken, peanut oil, salt, peanut sauce
Taken from www.epicurious.com/recipes/member/views/chicken-satay-1216022 (may not work)