Chicken Satay With Peanut Sauce

• boneless skinless chicken breast (500 g)↗1 lb
• peanut butter↗2 tablespoons
• chicken stock↗2 tablespoons
• fresh coriander, chopped2 tablespoons
• rice wine vinegar↗1 tablespoon
• honey↗1 tablespoon
• sesame oil↗2 teaspoons
• soya sauce↗2 teaspoons
• garlic, minced↗1 teaspoon
• gingerroot, minced1 teaspoon
• sesame seeds, toasted↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   Spray baking pan with vegetable spray.

3. 3

   In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.

4. 4

   Set 3 tablespoons (45 mL) aside.

5. 5

   Cut chicken into 1 inch (2.5 cm) cubes.

6. 6

   Thread onto 10 small bamboo or barbecue skewers.

7. 7

   Place skewers in prepared pan.

8. 8

   Brush with half of the peanut sauce that has been set aside.

9. 9

   Bake approximately 5 minutes.

10. 10

    Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce.

11. 11

    Bake 5 more minutes or just until chicken is done.

12. 12

    Serve with remaining peanut sauce.