Skewered turkey breast marinated in onion, garlic, and ginger root and broiled (or grilled).

Thai Turkey Satay

1 1/4 packages Honeysuckle White® Turkey Breast Cutlets (or breast strips)
1/2 medium white onion, minced
2 cloves garlic, minced
2 tablespoons ginger root, grated
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated white sugar
2 tablespoons lime juice
3/4 cup sweet hot chili sauce, for dipping
8 (6-inch) wooden skewers

1. Soak wooden satay skewers in cold water for 1 hour before cooking to keep them from burning while cooking.
2. Marinade: Dice onion, mince garlic and peel ginger root.
3. Grate the peeled ginger root using a small grate.
4. Mix all marinade ingredients together in a small bowl.
5. Turkey: If you are using Honeysuckle White® turkey cutlets, cut them into 1-inch strips.
6. Cut the strips into 3-inch-long pieces.
7. Lay strips in a pan and pour marinade on top, mixing so the turkey is coated evenly.
8. Cover and refrigerate for 20 minutes to 2 hours.
9. Thread marinated turkey pieces onto soaked sticks and place on broiler pan.
10. Cover broiler pan with tin foil.
11. Broil for approximately 8 minutes on each side.
12. Serve with a small bowl of sweet hot chili sauce for dipping, available in the Asian section of the grocery store.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.