Chicken Sate is GREAT It was on the old blog but in a very long post, it is and very easy I served it with egg drop soup (recipe also below) and fried rice I have made these several times and after pulling them out today I might just have to fix it tonight :)
from Familyfun.com if you want a a picture to to print. I took a picture once when I made it but I can't find it now.
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil (I JUST USE VEG. OIL SINCE SESAME IS HIGH IN PRICE)
1 1/2 pounds boneless chicken, cut into 1-inch cubes
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl. 2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through. 4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved. 5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes. 6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
EGG DROP SOUP
SUPER EASY TAKES MAYBE 10 MINS.
4 cups chicken broth
3 tablespoons water
1 tablespoon cornstarch
1 egg, lightly beaten
10 to 12 fresh snow peas (I USED FROZEN REGULAR PEAS SINCE THAT IS WHAT I HAD AND WORKED GREAT)
1 green onion, finely sliced
1/4 cup finely chopped ham (optional)
1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. 2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.