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printer friendly format   Chicken Satay 1/4 cup condensed chicken broth 2 tbsp soy sauce 1 tbsp rice wime or dry sherry 2 tsp sugar 2 tsp minced fresh ginger root 1 garlic clove, minced 1 lb boneless chicken, skinned and cut into 1/2 inch strips 1 container plain yogurt 1/4 cup smooth peanut butter 1/4 tsp crushed dried red pepper Combine chicken broth, soy sauce, rice wine, sugar, ginger root and garlic in shallow glass or enamel bowl. Add chicken, tossing to coat evenly. Cover and refrigerate 8 hours or overnight. Thread chicken strips onto bamboo skewers. Broil or grill 4 inches from heat source 8 to 10 minutes or until chicken juices run clear. Meanwile, combine yogurt, peanut butter and red pepper in small saucepan until smooth. Cook over low heat, stirring constantly until slightly thickened. To serve, dip chicken into peanut sauce. Makes 6 servings. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.