3 tablespoons finely chopped or grated fresh ginger
1 shallot or ¼ cup onion
1 teaspoon oil
6 ounces water
3 tablespoons crunchy peanut butter
1 ½ cups frozen Wild Blueberries
1 teaspoon cornstarch
½ teaspoon salt

Topping Ingredients

5 cups frozen Wild Blueberries
¾ cup sugar
3 tablespoons cornstarch
1½ tablespoons lemon juice
1 cup low-fat sour cream

Satés

2 double chicken breasts (or 4 single) or 1 lb. pre-packaged thinly sliced chicken breast
Salt and pepper
1 tablespoon of olive oil
Skewers

Preparation

Peel the ginger and shallot, finely dice. Heat oil and briefly sauté both. Add the water and peanut butter over medium heat and whisk together. Add frozen Wild Blueberries. Mix small amount of water in cornstarch and add to berry/nut sauce. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.

Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper.

Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce. Serves 4

Tip
Can also cook chicken off skewers, by cutting chicken in bite size pieces, sautéing and serving with toothpicks on a platter with a bowl of sauce for dipping.

Tip
If you want to make a hot blueberry peanut butter sauce, additionally flavor with hot peppers or hot sauce such as Tabasco.