This delicious chicken tastes better the longer it marinades. Consider letting it sit over night for the best flavor.
Ingredients
CHICKEN AND MARINADE
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 to 2 garlic cloves crushed
- 1 teaspoon sesame oil
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
SATAY SAUCE
- 3/4 cup chicken broth
- 1/4 cup fresh orange juice
- 1 tablespoon soy sauce, or to taste
- 1 garlic clove, crushed
- 1 tablespoon sugar
- 1/4 cup smooth peanut butter
- 2 scallions, chopped (optional)
Instructions
- For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
- Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.)
- Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
- Meanwhile, for the satay sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
- Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
- Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
