| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Stern1 | 1 | servings | |
INGREDIENTS
| 1 | lb | Boneless; skinless chicken |
| ; breasts 500 g | ||
| 1 | ts | Curry powder 5 mL |
| 1 | Clove garlic; minced 1 | |
| 1 | tb | Soy sauce 15 mL |
| 1 | tb | Lemon juice 15 mL |
| 1 | tb | Honey 15 mL |
| 1 | tb | Water 15 mL |
| 1/2 | c | Cooked chickpeas 125 mL |
| 1 | tb | Smooth peanut butter 15 mL |
| 2 | tb | Rice wine 25 mL |
| 2 | tb | Honey 25 mL |
| 2 | tb | Soy sauce 25 mL |
| 2 | tb | Water 25 mL |
| 1 | ds | Hot red pepper sauce dash |
INSTRUCTIONS
PEANUT SAUCE Cut chicken into 4 x 1-inch/10 x 2.5 cm strips (you should have about 16 strips). To make marinade, in a large bowl, combine curry powder, garlic, soy sauce, lemon juice, honey and water. Add chicken strips and combine. Marinate in refrigerator for 10 to 60 minutes. To make sauce, in food processor or blender, combine chickpeas, peanut butter, rice wine, honey, soy sauce, water and hot pepper sauce. Taste and adjust seasonings if necessary. Thread chicken on skewers. Grill on medium high heat for 4 to 5 minutes per side, or until chicken is cooked through. serve with peanut sauce drizzled on top or as a dip. Converted by MC_Buster. NOTES : This recipe, from More HeartSmart Cooking With Bonnie Stern, is also good made with pork or lamb. It is delicious with or without the sauce. Makes 16 skewers. Converted by MM_Buster v2.0l.
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