Thai Chicken Satay

Thai Chicken Satay

12 servings

  • 24 wooden skewers
  • 1 pound boneless, skinless chicken breast, cut into 24 strips
  • 1/2 cup reduced-fat or regular creamy peanut butter
  • 2 tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon butter
  • 2 teaspoons crushed red pepper

1. Preheat oven to 350F. Soak wooden skewers in water 15 to 20 minutes.

2. Thread chicken onto skewers and place on a rimmed baking sheet.

3. In a small saucepan, combine remaining ingredients over low heat until melted and smooth.

4. Brush evenly over chicken skewers, completely coating them, and bake 8 to 10 minutes, or until cooked through and no pink remains.

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