The hack for this recipe came from good ol’ Betty Crocker via the web. We chose neither to skewer the chicken on kabobs nor broil it: we merely grilled the bite-sized cubes of chicken loose on our stove-top grill pan.

Oh, and we used store-bought peanut sauce. Why make a week-night meal more trouble than it has to be?

For the marinade, I chose to leave out the garlic, and we used boneless skinless chicken breasts, not the bone-in breasts recommended by the recipe. We marinated the cubed chicken for almost a full 24 hours.

1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed

The marinade has a salty-sweet savour that DH loves, and that brings out the citrus flavour in the peanut sauce. We served the peanut sauce in a small dipping bowl on the side, at room temperature. The marinade became a slightly thick, sticky teriyaki-style glaze on the grill. DH chose not to use a lot of the peanut sauce since he so loved the flavours in the marinade, and I chose to use the sauce liberally because for me, the whole adventure was just about the peanut sauce.

It takes a little bit of advance planning to prepare, because of the intense marinading, and we’re used to not deciding until midafternoon what we’re having for dinner, but it was more than worth the effort of remembering to cube and marinate the chicken the night before, and this simple, fast recipe has more than earned a place in our dinnertime rotation.