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Chicken Satay

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  • Complexity: easy


  • 1/2 cup of water
  • 3 slices of fresh ginger
  • 1 tsp. sesame oil
  • 4 cloves of mashed garlic
  • 1/4 cup Tamari sauce (This is a gluten free type of soy. You can substitute with quality soy sauce)
  • 1/2 cup Mirin (sweeten rice wine)
  • 1 tbsp fish sauce
  • 1 tbsp minced basil
  • 1 tbsp. minced cilantro
  • 1 tbsp. minced mint


  1. Combine all ingredients and reserve 1 cup to use in the Peanut dipping sauce

  2. Immerse chicken strips. Marinate at least 2 hours to over might. (if you don't have the time for full marination just do the best you can and cook off in small batches so the rest of the chicken keeps marinating)

  3. Cook off in a heavy skillet with no oil just the marinade that clings to the chicken.
  4. When the marinade coats the chicken like a glaze skewer and serves with Thai Peanut Sauce.

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