| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Skinless, boneless chicken breast halves (about 1 1/2 pounds) |
| 1/4 |
c |
Reduced-sodium soy sauce |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dark molasses |
| 3/4 |
ts |
Red Pepper Flakes |
| 1/2 |
ts |
Garlic Powder Granules |
| 1/8 |
ts |
Ginger |
INSTRUCTIONS
With meat mallet or bottom of heavy saucepan, pound each chicken breast to
1/2 inch thickness between pieces of waxed paper. Cut breasts lengthwise
into 1 inch strips. In bowl or plastic storage bag, place chicken and
remaining ingredients and mix well.
Cover and refrigerate at least two hours, stirring or turning bag
occasionally (The longer the marinating time the spicier the chicken).
Thread chicken strips on metal or bamboo skewers. If using bamboo, soak in
water to prevent charring when broiling.
Brush generously with marinade.
Broil or grill 3 to 4 minutes on each side, or until chicken is done and
tender, brushing them with marinade frequently. Serve hot with Peanut
Sauce.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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