- For Satays:
- 1 pound boneless, skinless chicken breasts, cut into 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 package wooden skewers (6-inch long)
- Salt and black pepper to taste
- 1 12-inch sheet aluminum foil
- 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 minced ginger
- 2 tablespoons chopped cilantro
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1/4 cup low sodium soy sauce
- 1 teaspoon minced garlic
- 1 chopped Serrano chile (optional)
- 2 teaspoons sesame oil
- For the Satays: Season chicken with salt and pepper. Combine teriyaki sauce, ginger, garlic, and sesame oil in a medium bowl.
- Toss the marinade with the chicken. Let marinate for 45 minutes minimum. Weave meat onto skewers. Discard marinade.
- Cooking: Preheat the grill to medium hot. Take a 12-inch sheet of heavy duty foil, fold in thirds lengthwise. Place on the grill by the edge.
- Place satays on the grill laying meat end over fire, and the wood end on the piece of foil. This will help keep the exposed wood from burning.
- For the Sauce: Combine beans, soybeans, green onions, ginger and cilantro into a medium bowl. Mix well.
- In a small bowl, combine sugar, lime juice, and soy sauce.
- Mix until the sugar dissolves. Add garlic, chile, and sesame oil. Let sit for 5 minutes.
- Add soy sauce mixture to the beans, gently toss to coat.
- Serve the satays with bean salad. Drizzle some of the liquid from the salad on top of the satays.