®
17
Sweet and Sour Chicken Kabob
with Peanut Dipping Sauce
Yield: 25-30 individual skewers
Cooking Time: 10 minutes
Ingredients:
3
1
/
2
lbs. boneless chicken breast
30 small skewers, 7” long
Marinade:
1
/
2
cup dry sherry
1
/
3
cup teriyaki sauce
1
/
2
cup honey
1
/
3
cup oyster soy sauce
2 tbs. lemon juice
2 cloves garlic minced
1
/
3
cup sweet & sour sauce
Dipping Sauce:
1 cup smooth peanut butter
Dash of hot chili oil
1 tbs. lemon juice
1
/
3
cup chicken broth
Remainder of marinade (about 1 cup)
Method:
1. Cut chicken lengthwise into strips, 1” wide. Pierce the
chicken strips lengthwise to attach to skewer or thread
strips onto skewer ribbon fashion. Repeat with remaining
strips. Place skewers in glass baking dish and set aside.
2. In a small bowl, mix the marinade ingredients thoroughly.
3. Pour marinade over skewered chicken, cover and refrigerate
for at least 30 minutes, turning once.
4. Place wire rack into the glass bowl of oven and place lid on
glass bowl. Preheat oven to 475°F for 6 minutes.
5. When ready to cook, drain marinade from chicken. Arrange
skewers directly on rack, being careful not to pack them too
tightly together. Reduce heat to 400°F and cook for 10 min-
utes. Repeat with remaining skewers.
6. In the meantime, combine dipping sauce ingredients in a
saucepan. Bring to a boil over medium-high heat. Reduce
heat and simmer sauce for 10 minutes or until sauce
begins to thicken.
7. To serve, arrange chicken skewers on serving platter and
serve dipping sauce on the side.