| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Epcot cente, Food and wi, 1996 | 4 | Servings |
INGREDIENTS
| 16 | oz | Chicken, dark meat |
| 2 | tb | Curry powder |
| 1 | ts | Five spive powder |
| 1 | Clove garlic | |
| 1 | tb | Cooking wine |
| 1 | tb | Ginger, chopped |
| 3 | tb | Soy sauce |
| 1 | tb | Honey |
| 1 | ds | Pepper |
| Cubed pineapple | ||
| Green pepper, cubed | ||
| 1/2 | c | Coconut milk |
| 1/2 | c | Peanut butter |
| 1/4 | c | Soy sauce |
| Hot sauce, optional |
INSTRUCTIONS
Cut chicken into one-inch cubes. Marinate chicken in next 8 ingredients overnight. Skewer approximately 1 ounce of chicken and intersperse with cubed pineapple and green pepper. Cook chicken over an open grill until done. To prepare dipping sauce, mix remaining ingredients well. Serve with chicken. Posted to MC-Recipe Digest V1 #323 Recipe by: Thailand From: gtg@phoenixat.com (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
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