Chicken Sate

By lewolfe50

Ingredients

• 1 cup Chicken broth, divided
• 1/2 cup chopped onions
• 1/4 cup Soy sauce
• 1 clove Garlic, minced
• 1 Tbsp. plus 1-1/2 tsp. minced peeled gingerroot
• 1/2 tsp. Ground cumin
• 1/2 tsp. Ground turmeric
• 1 lb. Boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
• 2 Tbsp. Light brown sugar
• 2 tsp. Cornstarch

Details

Servings 4

Preparation

Step 1

MIX 1/2 cup chicken broth, the onions, soy sauce, garlic, ginger, cumin and turmeric. Place chicken in non-metal bowl or large resealable plastic bag. Add one half of the broth mixture; stir to coat. Cover bowl or seal bag.
REFRIGERATE at least 1-1/2 hours to marinate. When ready to serve, preheat broiler. Drain chicken; discard marinade. Thread chicken onto wooden skewers. Place on rack of broiler pan.
BROIL 8 to 10 min. or until cooked through, turning occasionally. Meanwhile, mix remaining marinade mixture, remaining 1/2 cup broth, the peanuts, sugar and cornstarch in saucepan. Cook on medium-high heat until mixture comes to boil and is thickened, stirring occasionally. Serve with sate.

Kraft Kitchens TipsKeeping It SafeCutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting chicken while it is partially frozen.