Thai Turkey Satay

1/2 medium onion, minced
2 cloves garlic, minced
2 tablespoons freshly grated ginger root
1 1/4 pound Honeysuckle White Breast Cutlets (or breast strips)
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated sugar
2 tablespoons lime juice
Sweet hot chili sauce to taste (for dipping)
Wooden satay skewers

Soak wooden satay skewers in cold water for 1 hour before

cooking to keep them from burning while cooking.

Marinade

Dice onion, mince garlic, and peel ginger root.

Grate the peeled ginger root using a small grate. Mix all marinade ingredients together.

Turkey

If you are using Honeysuckle White turkey cutlets, cut them into 1-inch strips.

Cut the strips into 3-inch long pieces.
Lay strips in a pan and pour marinade on top, mixing so the turkey is coated evenly.

Cover and refrigerate for 20 minutes to 2 hours.

Thread marinated turkey pieces onto soaked sticks and place on broiler pan.

Cover broiler pan with tin foil. Broil for approximately 8 minutes on each side.

Serve with a small bowl of sweet hot chili sauce for dipping,

available in the Asian section of the grocery store.

Makes 4 servings.