Peanut-chicken skewers
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless skinless chicken | |
| Breast halves | ||
| 1 | cup | Crunchy peanut butter |
| ⅓ | cup | Chopped cilantro |
| ½ | cup | Bottled chili sauce |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Fresh ground black pepper |
| ¼ | cup | Lemon juice |
| ¼ | cup | Firmly packed brown sugar |
| ½ | cup | Soy sauce |
| 8 | Green onions -- minced | |
| 3 | tablespoons | Minced garlic |
| 2 | Sweet bell peppers, red or | |
| Green -- in 1/2-inch cubes | ||
| 24 | Bamboo skewers | |
| Minced parsley -- for | ||
| Garnish | ||
Directions
1. Slice each breast half into four lengthwise strips; set aside.
2. In a stainless steel, glass, or ceramic bowl, combine peanut butter, cilantro, chili sauce, salt, cayenne, black pepper, lemon juice, sugar, soy sauce, green onion, and garlic. Add chicken strips, cover, and let marinate overnight or up to 2 days.
3. Soak bamboo skewers in water for 30 minutes. Preheat broiler or prepare a charcoal fire. Thread chicken strips on the skewers like serpents, with pepper cubes interspersed. Broil or grill for 5 to 6 minutes, turning once.
Serve garnished with minced parsley.
Recipe By : the California Culinary Academy From: Date: 05/28