| In medium bowl, combine chicken strips with soy ginger marinade. Refrigerate for at least two hours. Remove the chicken from the marinade and thread a bamboo skewer through the middle of each strip. Place on a baking or cooking sheet.
Preheat grill to medium-high heat and brush with olive oil to prevent sticking. Place chicken satays on the grill for 2-3 minutes per side. Remove from grill and serve.
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