| 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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