Chicken on a Stick
Source of Recipe
www.familycalm.com
Recipe Introduction
These Asian-inspired sate sticks fit nicely in a Thermos. It might seem like a lot of ingredients for a school lunch but make a large batch and freeze the raw chicken skewers in the marinade. You can then serve them for dinner with rice and vegetables. You can also use the marinade as a sauce for a stir fry.
For school lunches, make the chicken sticks the day before and either cook them and reheat in the microwave or cook them in the morning and put them into a pre-heated Thermos (fill with hot water, let sit for 5 minutes and then empty). To speed things up, use packaged chicken stock, minced green ginger from a jar (available in most supermarkets) and minced garlic from a jar.
List of Ingredients
8 skinless boneless chicken thighs
1/2 cup crunchy peanut butter
1 cup chicken stock
1 tablespoon soy sauce
2 tablespoons lime juice
1 teaspoon grated green ginger
2 tablespoons honey
1 clove garlic crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
10 wooden skewers Recipe
Cut the skewers so that they fit lengthwise into the Thermos. Remove any fat from the chicken. Cut the chicken into 1" (2.5 cm) squares. Thread the chicken onto the skewers. Combine the other ingredients in plastic container with a lid. Firmly holding the lid, shake the container until all the ingredients are mixed. Place the skewers in the marinade and replace the lid. Let stand several hours or overnight. Remove the chicken from the marinade and grill or broil, turning frequently, until cooked (about 10 minutes). If you are going to serve the chicken sticks for dinner then place the marinade in a pan and bring to the boil. Simmer 15 minutes before pouring the sauce over the chicken sticks.
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