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Chicken Satays With Orange-Ginger-Mint Sauce

bbq, chicken - breast

4 chicken breasts; skinned and boned
2 tablespoon soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
----Orange-Ginger-Mint Sauce----
1/3 cup loosely packed chopped fresh mint; or
2 tablespoons dried mint
1 tablespoon packed brown sugar
1 tablespoon cornstarch
1 teaspoon finely chopped fresh gingerroot
1 cup orange juice
2 tablespoons white vinegar

Slice chicken into strips about 4 inches long and 1/2 inch wide. In small bowl, combine soy sauce, cumin and cayenne; add chicken strips and marinate for 2 hours, stirring once. Thread chicken onto 12 wooden skewers and place in baking dish bake in 400°F oven for 5 minutes. Turn; brush with pan juices and bake for 5 minutes longer. Serve with Orange-Ginger-Mint Sauce for dipping. Orange-Ginger-Mint Sauce: In small saucepan over medium high heat, combine mint, sugar, cornstarch, gingerroot, orange juice and vinegar; cook, stirring, until mixture comes to boil and has thickened. Refrigerate until serving time. about 107 calories each with the sauce

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 12 satays

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