Chicken Satay Recipe

450g boneless, skinless chicken breasts
1/3 cup seafood (hoisin) sauce
2 tablespoons soy sauce
2 green onions, sliced
1 tablespoon grated ginger
2 tablespoons dry sherry
2 tablespoons vinegar
8 wooden or metal skewers

Place chicken breasts between plastic wrap, flatten gently with a rolling pin to 1cm thickness. Slice each breast into 3 or 4 strips.

Put remaining ingredients in a large bowl and mix well. Add in the chicken pieces and toss to coat. Cover and refrigerate for 2 hours.

Set oven to broil (260 °C). Thread chicken pieces onto 8 skewers. Broil 10cm from heat for about 4 minutes each side. Chicken can also be grilled.

(If you use wooden skewers, please soak them in water for 20 minutes to prevent burning.)

Makes 8 servings
Serving Size: 1 skewer (approx. 60g)