Ingredients
1 lb. chicken tenders or boneless skinless chicken breasts, cut into 8 strips
2 tbsp. reduced-sodium soy sauce
Satay Dipping Sauce
Nonstick cooking spray
2 tbsp. finely chopped onion
1 clove garlic, minced
Dash ground ginger
1/2 cup regular or reduced-fat chunky peanut butter
3 to 4 tbsp. reduced-sodium soy sauce
3 to 4 tbsp. white wine vinegar or rice wine vinegar
1 tsp. sugar

Methods/steps
Place chicken in 8×8-inch baking pan; drizzle with 2 tbsp. soy sauce and toss. Let stand 5 to 10 minutes.
Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center.
Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping.
Arrange chicken on serving platter. Serve with Satay Dipping Sauce.