Satay Chicken

This is a super delish meal that is relatively healthy and loaded with flavor - and it's straight from my mother's kitchen. My favorite "pairing" with it is fried rice.


2 lb. boneless skinless chicken breasts (or tenders)
1/3 C. soy sauce
1 green onion, sliced (or 1/2 tsp. onion powder)
2 Tbsp sesame oil
1 Tbsp brown sugar
1 Tbsp honey 
2 garlic cloves, minced (or  1 tsp. garlic powder)
1/2 tsp ground ginger


Flatten chicken to 1/4 thickness and slice into 1-inch strips. (If you're using tenders, you can skip this step). In a large resealable plastic bag, combine the remaining ingredients; add the chicken. Seal the bag and turn to coat. Refrigerate for at least two hours and up to four hours.

Drain and discard the marinade. Thread the chicken strips into soaked wooden skewers. Broil 6 inches from the heat for 2-4 minutes on each side, or until chicken is no longer pink.  (We don't normally skewer them unless we're grilling the chicken. But, it does make for a pretty presentation. 

Yields 10-12 servings.

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