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Thai Chicken Satay

By: Mr. Food
By: Mr. Food

Thai Chicken Satay
Air Date: 4/23/2008

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24 wooden skewers
1 pound boneless, skinless chicken breast, cut into 24 strips
1/2 cup reduced-fat or regular creamy peanut butter
2 tablespoons light soy sauce
2 teaspoons sesame oil
1 tablespoon butter
2 teaspoons crushed red pepper
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Preheat oven to 350F. Soak wooden skewers in water 15 to 20 minutes.

Thread chicken onto skewers and place on a rimmed baking sheet.

In a small saucepan, combine remaining ingredients over low heat until melted and smooth.

Brush evenly over chicken skewers, completely coating them, and bake 8 to 10 minutes, or until cooked through and no pink remains.

Preheat oven to 350F. Soak wooden skewers in water 15 to 20 minutes.

Thread chicken onto skewers and place on a rimmed baking sheet.

In a small saucepan, combine remaining ingredients over low heat until melted and smooth.

Brush evenly over chicken skewers, completely coating them, and bake 8 to 10 minutes, or until cooked through and no pink remains.


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