| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Poultry | 1 | Servings |
INGREDIENTS
| 450 | g | Chicken breasts; skinned and boned |
| 1/2 | ts | Sambal oelek (hot-pepper paste) |
| 1 | ts | Grated fresh gingerroot |
| 30 | ml | Lemon juice |
| 50 | ml | Dark soy sauce |
| 30 | ml | Honey |
| 15 | ml | Peanut butter |
| 110 | ml | Water |
INSTRUCTIONS
1. Cut chicken into 2 1/2 cm chuncks and thread equally on 15 bamboo skewers. Set aside. 2. In a large saucepan or skillet combine sambal oelek, gingeroot, lemon juice, soy sauce, honey, peanut butter and water. Bring to a boil, stirring constantly, then reduce heat and add as many chicken skewers as will fit without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to a rimmed platter. Repeat with remaining chicken skewers. 3. Simmer sauce remaining in pan until reduced to about 170 ml Pour over chicken. Cover and refrigerate until cold, then serve. If desired garnish with cherries and Italian parsley. Author's Notes: I've made this recipe many times and it's ALWAYS a big hit. Sambal oelek can be found in an Oriental Market. It has a lot of zip so adjust the quantity as you like. I add a little more peanut butter than it calls for and I don't pour all the sauce over the chicken. I put some in a dipping bowl. Also, be sure to use the smaller skewers. Difficulty : easy. Precision : measure ingredients. Recipe By : Susan Miano susanm@aberffraw.sw.stratus.com Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 07:27:53 -0400 From: Luke Murden <lmurden@visi.net>
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