Yields4 Servings

 12 Nature's Tenders cooked according to instructions
 12 long wooden skewers
Marinade
 2 tbsp reduced sodium soy sauce
 2 tbsp fresh squeezed lime juice
 1 tbsp honey
 1 tbsp Sriracha sauce
 2 tsp ground ginger
 ½ tsp tumeric
 2 cloves garlic - minced
Peanut Sauce
 1 cup low sodium chicken broth
 6 tbsp creamy peanut butter
 1 tbsp honey
 2 tbsp reduced sodium soy sauce
 1 tbsp fresh squeezed lime juice
 2 tsp Sriracha
 1 tsp ground ginger
 2 cloves garlic - minced

Method
1

In a large mixing bowl, whisk together all the marinade ingredients. Add the tenders, toss to coat, cover and place in the refrigerator 3-4 hours. Let stand at room temperature prior to grilling. Lightly pat dry the tenders.
Soak 12 skewers for 30 minutes in water prior to grilling.

2

In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, Sriracha, ginger, and garlic. Bring to a simmer over a medium heat, let cook, stirring often, until the sauce is smooth and thickened. Stir in the lime juice, set aside to cool.

3

Pre-heat an outdoor grill or indoor grill pan to medium high. Thread the tenders onto skewers. Lightly oil the grates or grill pan, heat tenders until grill marks form on one side. Place on a large plate or platter. Serve with peanut sauce.

Ingredients

 12 Nature's Tenders cooked according to instructions
 12 long wooden skewers
Marinade
 2 tbsp reduced sodium soy sauce
 2 tbsp fresh squeezed lime juice
 1 tbsp honey
 1 tbsp Sriracha sauce
 2 tsp ground ginger
 ½ tsp tumeric
 2 cloves garlic - minced
Peanut Sauce
 1 cup low sodium chicken broth
 6 tbsp creamy peanut butter
 1 tbsp honey
 2 tbsp reduced sodium soy sauce
 1 tbsp fresh squeezed lime juice
 2 tsp Sriracha
 1 tsp ground ginger
 2 cloves garlic - minced

Directions

Method
1

In a large mixing bowl, whisk together all the marinade ingredients. Add the tenders, toss to coat, cover and place in the refrigerator 3-4 hours. Let stand at room temperature prior to grilling. Lightly pat dry the tenders.
Soak 12 skewers for 30 minutes in water prior to grilling.

2

In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, Sriracha, ginger, and garlic. Bring to a simmer over a medium heat, let cook, stirring often, until the sauce is smooth and thickened. Stir in the lime juice, set aside to cool.

3

Pre-heat an outdoor grill or indoor grill pan to medium high. Thread the tenders onto skewers. Lightly oil the grates or grill pan, heat tenders until grill marks form on one side. Place on a large plate or platter. Serve with peanut sauce.

Nature’s Tenders ™ Satay with Peanut Dipping Sauce

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