Chicken Satay with Blueberry Sauce

For marinade, in bowl, combine soy sauce, garlic, cilantro and vegetable oil; mix well. Slice chicken breast halves, lengthwise, into thin strips. Place chicken in marinade, coating all sides well. Cover and chill for several hours. After marinating, thread chicken strips on bamboo skewers that have been soaked in water 1 hour. Place skewers on oil grill grate; grill over high heat. Discard marinade. Grill skewers about 10-15 minutes or until chicken is done. Remove from grill and serve with peanut dipping sauce.

For dipping sauce, in saucepan, combine olive oil, ginger, onion and garlic. Cook over medium heat until softened. Stir in peanut butter, curry paste, soy sauce, jam and water; mix well. Heat through until mixture is right dipping consistency; add more water, if necessary.

Sprinkle skewers with fresh cilantro and serve with warm peanut/blueberry sauce for dipping. Makes 4 to 6 servings.

  • 2 tablespoons soy sauce
  • 1/2 teaspoon minced garlic
  • 1 tablespoon chopped fresh cilantro
  • Vegetable oil
    dipping sauce
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh ginger
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, crushed
  • 4 tablespoons crunchy peanut butter
  • 1/2 teaspoon red curry paste
  • 1 tablespoon soy sauce
  • 1/3 cup blueberry jam
  • 1/3 cup water
  • Chopped fresh cilantro

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