| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Japanese |
Oriental, Poultry |
6 |
Servings |
INGREDIENTS
| 8 |
|
Boned and skinned chicken breast halves |
| 1/2 |
c |
Teriyaki sauce; (recipe included) |
| 1 |
c |
Peanut Sauce; (recipe included) |
| 8 |
oz |
Mixed greens |
|
|
Or your choice of salad mixture |
| 1/4 |
c |
Green and white scallions; thinly sliced/rings |
| 1/4 |
c |
Cilantro; coarsely chopped |
|
|
Japanese Vinaigrette |
|
|
Black and white sesame seeds |
INSTRUCTIONS
1. Skewer chicken as desired. If using wooden skewers, soak in water to
prevent skewers from burning. 2. Drizzle chicken with Teriyaki Sauce. Place
on hot charcoil broiler and thoroughly cook chicken until tender. 3. Plate
presentation: Garnish plate with lettuce mixture spooned with Japanese
Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. Garnish
with a sprinkle of scallions, cilantro, and sesame seeds.
Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 07:27:53 -0400
From: Luke Murden <lmurden@visi.net>
NOTES : Throw these chicken shewers on the barbe' and drizzle them with t=
eriyaki sauce. As they cook, the sauce will blacken the chicken. The Ja=
panse peanut sauce, traditionally used for dipping, makes an artful garni=
sh at the Mission Cafe in San Diego.
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