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Chicken Satay

Enjoy this tasty peanut sauce with noodles or other grilled meats.

Quick Facts

Prep Time: 25 minutes
Marinate Time: 30 minutes to overnight
Cook Time: 6 minutes
Yield: 3 dozen single-serving appetizers

Ingredients

Peanut Dipping Sauce

  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1 teaspoon Mazola® Corn Oil
  • 1 teaspoon dark sesame oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red crushed pepper
  • 1/2 cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2/3 cup milk

Kabobs

  • 2 tablespoons Mazola® Corn Oil
  • 2 tablespoons light teriyaki sauce
  • 1 pound chicken breasts, cut into 1-inch pieces
  • 36 wooden skewers

Directions

  1. Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.
  2. Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.
  3. Serve as dipping sauce for beef, pork or chicken kabobs.
  4. Appetizer Kabobs: combine oil and teriyaki sauce in medium bowl. Add chicken;cover. Let stand at room temperature no longer than 30 minutes or refrigerate for several hours or overnight.
  5. Soak skewers in water for 20 minutes. Thread chicken on skewers. Place on foil-lined baking sheet. Broil 6 inches from heat for 6 minutes or until lightly browned.