Easy Chicken Satay

Ingredients:
​
1 8 oz. TCPC Thai Peanut Sauce defrosted.
2 Tbsp. orange juice or warm water.
1/4 cup TCPC Orange & Ginger Shoyu Sauce.
(Reserve another 1/2 cup Ginger Shoyu for marinating the chicken strips).
1-2 cloves of fresh garlic.
Wooden Skewers.
 
​

Instructions:
​
Prep Sauce:
In a small/medium sauce pan, thoroughly whisk or stir together the following:
Thai Peanut Sauce defrosted & warmed or room temperature
Orange juice or warm water.
1/4 cup. Orange & Ginger Shoyu Sauce, or to taste
Fresh garlic crushed
Just before serving, heat and serve in a individual serving bowls or
for a crowd a Fondue Pot works well & keeps the sauce warm.
Stir as needed.
                                   
Soak Wooden Skewers in water for 10-15 min.
 
Prep chicken:
1-2 lbs. boneless chicken breasts, cut into strips.
Place the chicken & the additional 1/2 cup Orange Ginger Shoyu sauce in a gallon Ziploc bag
Marinate for about 30 min.
Turn bag over several times during the 30 min.
Then, skewer chicken strips with an in & out sewing motion.
Brush with the left over marinade Orange Ginger Shoyu Sauce.
                                   
Grill, bake, or broil chicken strips until cooked through.
Serve with prepared sauce. N ;)
 
​