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Everyone, including kids, will love these grilled chicken skewers covered in a delicious Asian-flavored black and Great Northern bean sauce.

Asian Satay Skewers with Black Bean Sauce

 

For Satays:

1 pound boneless, skinless, chicken breasts cut in 1/2-inch by 2-inch strips

1 cup low-sodium teriyaki sauce

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon sesame oil

1 pack wooden skewers, 6-inches long

Salt and black pepper, to taste

 

For Sauce:

1/2 (15-ounce) can BUSH’S® Black Beans, drained and rinsed

1/2 (15.8-ounce) can BUSH’S® Great Northern Beans, drained and rinsed

1 cup frozen shelled soybeans, thawed and ready to eat

1/2 cup chopped green onions

1 tablespoon chopped fine ginger

2 tablespoons chopped cilantro

2 tablespoons sugar

2 tablespoons lime juice

1/4 cup low-sodium soy sauce

1 teaspoon chopped fine garlic

2 teaspoons sesame oil

1. For Satays: Season chicken with salt and pepper. Combine teriyaki sauce, ginger, garlic, and sesame oil in a medium bowl.
2. Toss the marinade with the chicken. Let marinate for 45 minutes. Weave meat onto skewers. Discard marinade.
3. Preheat the grill to medium hot. Place satays on the grill and cook until chicken is done.
4. For Sauce: Combine beans, soybeans, green onions, ginger and cilantro into a medium bowl. Mix well.
5. In a small bowl, combine sugar, lime juice, and soy sauce.
6. Mix until the sugar dissolves. Add garlic and sesame oil. Let sit for 5 minutes.
7. Add soy sauce mixture to the beans, gently toss to coat.
8. Serve the satays with bean salad. Drizzle some of the liquid from the salad on top of the satays.

Makes 6 to 8 servings.

Preparation time: 1 hour - Cooking time: 10 minutes.

Recipe developed by Connie Guttersen, R.D., Ph.D., nutrition instructor at the Culinary Institute of America, author of “The Sonoma Diet” and mom.

Recipe and photograph provided courtesy of Bush's Beans, through ECES, Inc., Electronic Color Editorial Services.

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