Chinese Chicken Tender Satay Sticks

Something for the Children

Chicken tender satay
Difficulty: Easy
Cook Time: min


  • Salt and ground black pepper
  • 4 boneless, skinless chicken breasts, cut into strips
  • Nonstick cooking spray or EVOO as needed for the grill pan or grill
  • 1 1/4 cups teriyaki sauce
  • 4 garlic cloves, crushed
  • 1/2 cup apple juice
  • 1 inch piece of fresh ginger root, peeled
  • 1 cup peanut butter, chunky or smooth
  • 1 lime
  • 3 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • Cooking Directions

    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

    Recipe Summary

    Main Ingredients: chicken, teriyaki sauce, apple juice, peanut butter

    Course: Dinner, Lunch, Side Dish

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