Recipe courtesy of Tejal
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
Sliced green onion tops for garnish
Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in a small saucepan. Cook over medium heat for one minute or until smooth; cool. Remove garlic from sauce and discard. Reserve half of the sauce for dipping. Cut chicken into 1 inch wide strips. Thread into 8 skewers. Grill chicken over medium heat, about 6-8 minutes until chicken is no longer pink, turning once. Baste with sauce once or twice during cooking. Serve with reserved sauce garnished with sliced green onions.
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
Sliced green onion tops for garnish
Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in a small saucepan. Cook over medium heat for one minute or until smooth; cool. Remove garlic from sauce and discard. Reserve half of the sauce for dipping. Cut chicken into 1 inch wide strips. Thread into 8 skewers. Grill chicken over medium heat, about 6-8 minutes until chicken is no longer pink, turning once. Baste with sauce once or twice during cooking. Serve with reserved sauce garnished with sliced green onions.
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