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Chicken satay with a soy-ginger sauce


My post about roasting a whole chicken might have you thinking that I loathe boneless, skinless chicken breasts the way Madonna loathes hydrangeas.  However, they are a great ingredient for this blog because they are simple to prepare.  So, I'll try to be more positive about boneless, skinless chicken breasts. This recipe, the fourth in this week's series of foods that would work well at a party, pairs grilled chicken with a spicy soy-ginger sauce.  Click below for the recipe.

Here is what you will need:

Edible components:
2 large boneless, skinless chicken breasts (not pictured, about a half pound each)
1 tablespoon of fresh ground ginger
1/4 cup of honey
1/4 cup of low sodium soy sauce

Non-edible components:
6 to 8 wooden skewers that have been soaking in water
Cutting board
Knife
Whisk
Small food brush
Measuring spoon
Grill (I used a George Foreman grill)

How to make it:
1. Cut each chicken breast into 1.5 inch cubes (approximately) and thread 4 cubes onto each skewer.
2. Grill the chicken skewers for 5 minutes.
3. Clean up the cutting board and chicken-prepping area while the chicken is grilling. Wash your hands.
4. Make the sauce by adding the ginger to the honey and whisking to remove any lumps. Add the soy sauce to the honey and ginger mixture a tablespoon at a time until the desired level of soy sauciness is achieved. 
5. When the chicken is done grilling, brush the sauce over the chicken. Let the chicken cool for a minute, and then enjoy!

Note: If you're in a rush, a bottled sauce would probably be fine, but those tend to contain high fructose corn syrup, which I do, in fact, loathe.