| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Entreé–chi, Ethnic–asi |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mango chutney; chopped |
| 1/4 |
c |
Chili sauce |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Onion; grated |
| 1 |
|
Clove garlic; minced |
| 5 |
dr |
Pepper sauce |
| 2 1/2 |
lb |
Boneless skinless chicken breasts; cut in thin strips -Peanut Sauce— |
| 1/4 |
c |
Peanut butter |
| 1/2 |
c |
Water |
| 2 |
tb |
Honey |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Fresh grated ginger |
INSTRUCTIONS
Soak 12 bamboo skewers in water for several hours. Combine all ingredients
except chicken. Then place chicken in plastic bag, pour sauce mixture over
chicken and marinate in refrigerator over- night.
Thread chicken strips accordian style onto skewers. Broil or barbecue until
browned and cooked through. Serve immediately with peanut sauce.
To make Peanut Sauce: Mix all ingredients in a saucepan and simmer until
mixture begins to thicken (about 5 minutes).
NOTES : This recipe came from the Calgary Co-op Magazine.
Recipe by: Linda St. Pierre
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Feb 15, 1998
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