Chicken Sate

Ingredients

• 1 cup chicken broth divided
• 2 tsp cornstarch 
• 1 clove garlic minced
• 1 Tbsp gingerroot minced peeled
• 0.5 tsp ground cumin 
• 0.5 tsp ground turmeric 
• 2 Tbsp brown sugar light
• 0.5 cup onions chopped
• 0.3 cup planters roasted peanuts dry chopped
• 1 lb chicken breasts boneless skinless cut into 1/2-inch strips
• 0.3 cup soya sauce 

Equipment

• bowl
• sauce pan
• broiler
• ziploc bags
• broiler pan
• wooden skewers

Directions

1. Mix 1/2 cup chicken broth, the onions, soy sauce, garlic, ginger, cumin and turmeric.
2. Place chicken in non-metal bowl or large resealable plastic bag.
3. Add one half of the broth mixture; stir to coat. Cover bowl or seal bag.
4. Refrigerate at least 1-1/2 hours to marinate. When ready to serve, preheat broiler.
5. Drain chicken; discard marinade. Thread chicken onto wooden skewers.
6. Place on rack of broiler pan.
7. Broil 8 to 10 min. or until cooked through, turning occasionally. Meanwhile, mix remaining marinade mixture, remaining 1/2 cup broth, the peanuts, sugar and cornstarch in saucepan. Cook on medium-high heat until mixture comes to boil and is thickened, stirring occasionally.
8. Serve with sate.