| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Skinless — boneless |
|
|
Chicken |
|
|
Breast halves — 1 1/2 lbs |
| 1/4 |
c |
Reduced sodium soy sauce |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dark molasses |
| 3/4 |
ts |
WATKINS red pepper flakes |
| 1/2 |
ts |
WATKINS Garlic Powder |
|
|
Granules |
| 1/8 |
ts |
WATKINS Ginger |
INSTRUCTIONS
With meat mallet or bottom of heavy saucepan, pound each chicken breast
half to 1/2-inch thickness between two pieces of waxed paper. Cut breast
lengthwise into 1-inch wide strips. In bowl or plastic storage bag, place
chicken and remaining ingredients;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 skewers,
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 with marinade frequently. Serve hot with Peanut Sauce.
Formatted for Meal-Master by: Diana Eichman
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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