Yield: 2 Servings
|2 \N||Cloves garlic|
|1 \N||Piece fresh ginger root; a 1\" cube|
|2 tablespoons||Green onions; minced|
|2 teaspoons||Lemon zest; finely grated|
|2 tablespoons||Soy sauce|
|2 tablespoons||Dry sherry|
|1 tablespoon||Sesame oil|
|½ teaspoon||Ground white pepper|
|4 \N||Chicken breast halves; skinned & boned|
|\N \N||Peanut oil|
|\N \N||Salt and pepper|
Combine garlic, ginger, green onions and zest in food processor and puree.
Add soy sauce, sherry, sesame oil and pepper. Process until blended. Cut chicken into 1" cubes. Place in bowl, add marinade and toss to coat evenly.
Cover and marinate at room temperature for 30 minutes. Soak six bamboo skewers in water for 30 minutes.
Preheat grill or broiler.
Thread chicken cubes onto soaked skewers. Brush with peanut oil and sprinkle with salt and pepper. Place skewers on an oiled grill and cook 2-3 minutes on each side. Serve with warm peanut sauce.
Recipe by: Williams-Sonoma
Posted to MC-Recipe Digest V1 #964 by KSBAUM <KSBAUM@...> on Dec 24, 1997