Chinese Chicken Tender Satay Sticks
Something for the Children
Preheat a grill pan or grill over medium-high heat.
Place the chicken strips in a medium-large casserole dish. Stir together 1 cup of the teriyaki sauce and the crushed garlic and pour over the chicken strips, stirring to coat. Set aside while you make the dipping sauce.
In a small sauce pot, combine the remaining 1/4 cup teriyaki sauce, the apple juice, and the chunk of ginger and bring the mixture to a boil. Once it reaches a boil, turn off the heat and let it sit for 2 to 3 minutes to infuse with the ginger flavor. Discard the ginger. Place the peanut butter in a medium mixing bowl and whisk in the zest of one lime and the hot teriyaki-apple juice mixture until smooth. Transfer to a pretty serving dish.
When ready to cook, thread the chicken onto metal skewers (you can use bamboo skewers here too -- just soak them in water for 20 minutes before using). Lightly coat the grill pan or grill with a little cooking spray or EVOO and cook until the chicken is cooked through, about 3 to 4 minutes per side. Garnish the meat with the scallions and toasted sesame seeds.
Food styled by Karen Pickus