Chicken And Spring Onion Yakitori With Peanut Dipping Sauce Recipe

ingredients

Peanut Dipping Sauce
2 tablespoons creamy peanut butter
2 tablespoons plain low-fat yogurt
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon toasted sesame oil
1 dash hot sauce

Marinade
3 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger root
2 whole skinless, boneless chicken breasts, cut into 1-inch cubes
1 bunch large spring onions, white parts cut into 18 (1-inch size) pieces
corn oil, for brushing

directions

Soak eighteen 9 1/2-inch bamboo skewers in water overnight.

For Peanut Dipping Sauce: Combine the peanut butter, yogurt, soy sauce, lime juice, ginger, sesame oil, and hot sauce in a blender and blend until very smooth. Taste and adjust the seasonings.

Cover and refrigerate until ready to serve (or up to 2 days). Bring to room temperature before serving.

In a large bowl, whisk together the soy sauce, sherry, sugar, garlic and ginger. Add the chicken and toss well. Cover and marinate in the refrigerator for 1 to 2 hours.

Thread 1 piece of chicken, 1 piece of scallion, and another piece of chicken at the top end of each skewer.

Prepare a medium-hot gas or charcoal grill (coals are covered with a light coating of ash and glow deep red), or preheat the broiler. If grilling, brush the rack lightly with oil. If broiling, line a baking sheet with aluminum foil and brush lightly with oil.

Grill or broil the skewers 3 to 4 inches from the heat, turning and brushing occasionally, until the chicken is cooked through, 8 to 10 minutes.

Serve hot or at room temperature with the Peanut Dipping Sauce.

nutrition data

Nutritional data has not been calculated yet.