~Chicken Satay with Ginger Sauce

Chicken satay:

1 1/2 Pounds chicken tenders

2 Tablespoons chopped fresh cilantro
2 Tablespoons lime juice
1 Tablespoon Thai seasoning

1 Tablespoon soy sauce

 Canola oil cooking spray

Dipping sauce:

1/2 Cup plain yogurt

2 Tablespoons chopped fresh cilantro

2 Tablespoons ginger preserves
2 Teaspoon soy sauce

1. For dipping sauce, in small bowl, combine yogurt, 2 tablespoons chopped cilantro, perserves, and the 2 teaspoons soy sauce. Cover and refigerate until ready to serve.

2. For chicken satay, place chicken tenders in a large zip-top plastic bag. For marinade, in a bowl, combine 2 tablespoons chopped cilantro, lime juice, thai seasoning, and the 1 tablespoon soy sauce. Add to zip-top bag with chicken. Squeeze air from bag and seal. Gently massage bag to combine ingredients. Marinate in the refrigerator for 1 to 4 hours.

3. Meanwhile, soak six 8- to 10-inch wooden skewers in water for 30 minutes. Preheat the broiler. Lightly coat a baking sheet with cooking spray; set aside.

4. Remove chicken from zip-top bag; discard marinade. Drain skewers. Thread chicken on skewers. Place on prepared baking sheet.

5. Broil skewers 6 to 8 inchs from heat for 4 to 5 minutes per side or until cooked through. Garnish dipping sauce with cilantro springs (optional). Serve chicken warm with dipping sauce and enjoy!

~ Sandra Lee