Categories: Poultry- Chicken

Ingredients

• For Satays:
• 1 lb. boneless, skinless chicken breasts cut in 1/2 x 2 inch strips
• 1 cup low-sodium teriyaki sauce
• 1 Tbsp. minced ginger
• 1 Tbsp. minced garlic
• 1 tsp. sesame oil
• 1 pack wooden skewers, 6-inches long
• salt and black pepper, to taste
• For Sauce:
• 1/2 can (15 oz.) black beans, drained and rinsed
• 1/2 can (15.8 oz.) great northern beans, drained and rinsed
• 1 cup frozen shelled soybeans, thawed and ready to eat
• 1/2 cup chopped green onions
• 1 Tbsp. chopped fine ginger
• 2 tbsp. chopped cilantro
• 2 Tbsp. sugar
• 2 Tbsp. lime juice
• 1/4 cup low-sodium soy sauce
• 1 tsp. chopped fine garlic
• 2 tsp. sesame oil

Directions

1. Season chicken with salt and pepper. Combine teriyaki sauce, ginger, garlic, and sesame oil in a medium bowl.

2. Toss the marinade with the chicken. Let marinade for 45 minutes. Weave meat onto skewers. Discard marinade.

3. Preheat the grill to medium hot. Place Satays on the grill and cook until chicken is done.

4. Sauce:

5. Combine beans, soybeans, green onions, ginger, and cilantro into a medium bowl. Mix well.

6. In a small bowl, combine sugar, lime juice and soy sauce.

7. Mix until the sugar dissolves. Add garlic and sesame oil. Let sit for 5 minutes.

8. Add soy sauce mixture to the beans, gently toss to coat.

9. Serve the satays with bean salad. Drizzle some of the liquid from the salad on top of the satays.

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