wooden skewers soaked in warm water for 20 minutes
Marinade:
3 TBSP soy sauce
1 tsp sesame oil
1 tsp freshly grated ginger
2 green onions, sliced
1 medium garlic clove, minced
1 tsp red pepper flakes
Peanut Sauce:
1 medium garlic clove, minced
1/4 tsp freshly grated ginger
1/2 cup creamy peanut butter
1 TBSP lime juice
2 TBSP soy sauce
1 TBSP honey
1/3 cup water
DIRECTIONS
Mix together the marinade ingredients in a small bowl and set aside.
Add the chicken tenders to a large resealable plastic bag and pour the marinade in the bag over the chicken. Massage the bag to insure all the chicken is covered in marinade. Refrigerate for 2 hours.
Remove the chicken from the fridge and preheat the oven to 400°F. Place a lightly oiled wire baking rack over a foil lined baking sheet and set aside.
Thread the soaked skewers through the chicken tenders and place on the wire rack.
Bake the chicken for 12 to 15 minutes or until an internal temperature of 165°F.
While the chicken is cooking mix together the peanut sauce ingredients in a bowl.
Serve the chicken with the peanut sauce on the side.
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