| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Thai | Barbecue ma, Barbman1 | 4 | servings |
INGREDIENTS
| 1/2 | c | Creamy peanut butter |
| 1/4 | c | Water |
| 1/4 | c | Soy sauce |
| 1 | ts | Sesame oil |
| 1 | ts | Hoisin sauce |
| 2 | lg | Garlic cloves; minced fine |
| 2 | tb | Ginger root; minced very fine |
| 3 | tb | Lime juice |
| 2 | tb | Brown sugar |
| 1 | ts | Crushed red pepper |
| 1 | lb | Boned and skinned chicken breasts; sliced 1-inch thick |
| 2 | c | Endive; shredded |
| 2 | Stalks scallions; sliced thin | |
| 16 | Bamboo skewers; soaked in water |
INSTRUCTIONS
Prepare the grill for the direct cooking method. In a saucepan combine the first 10 ingredients and stir over a medium high heat for 6-7 minutes until smooth. Reserve half of the mixture. Thread chicken strips onto bamboo skewers and place on the grid. Grill over medium-hot coals for 3 minutes, turn and brush with sauce mixture. Continue turning and brushing for an additional 6-7 minutes or until juices run clear. Place endive on a platter, remove chicken from the grill and place on top of the endive. Sprinkle with scallions. Serve the reserved peanut mixture on the side. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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