Chicken Satay
Ingredients
1 lb boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tbsp sliced green onions
1 tbsp grated ginger root
2 tbsp dry sherry
2 tbsp white vinegar
10 12" long wooden skewers
Directions
1. Trim fat from chicken breasts. Cut chicken lengthwise into 1/2" strips.
2. Mix all ingredients except chicken in large glass or plastic bowl. Add in the chicken and toss to coat all the chicken. Cover and refrigerate 2 hours.
3. Soak your skewers in water for about 10 min. before use to ensure that they will not burn during the cooking process.
4. Set oven control to broil. Remove chicken from marinade and drain well. Be sure to save any marinade that comes off the chicken. Thread 2 pieces chicken on each skewer. The best way to do this is by alternating the way you put them on. It will help them stay on better as they shrink from cooking.
5. Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 min., turning once, until done. This can be done on a grill or in a skillet if you don't have a broiler.
6. Bring marinade to a boil in a 1-quart saucepan, boil 1 minute or until temp reaches 165 F. Serve with the chicken skewers.
