Chicken Satay Skewers


    • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon soy sauce
    • 1 garlic clove, minced
    • 1/2 teaspoon red-pepper flakes
    • Coarse salt and ground pepper
    • 1/4 cup creamy peanut butter
    • 2 tablespoons rice vinegar
    • Vegetable oil, for pan


                    1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
                    2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
                    3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.


                    If you don’t have a grill pan, you can use a regular skillet.

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