Chicken Skewer

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Chicken Skewer


Chicken skewer with peanut dipping sauce. As Seen In 'The Globe & Mail' Style Section Summer 2004

Canapé	Spring / Summer


Yield: 12 pieces Chicken skewer: 12 oz boneless breast meat, cut into 1 oz strips. Season with 1 tbsp vegetable oil, 1 tsp ginger, 1/2 tsp curry powder. Peanut sauce: 1 cup chunky peanut butter 1/2 cup soy sauce 1 tsp minced ginger 1 tbsp minced scallion 1/2 cup rice wine vinegar 1 tbsp honey 1 tbsp dried chilies 1 tbsp coriander 1 tin coconut milk

Chicken: Place each piece of meat on wooden skewer. Place strips of foil across bbq to protect sticks from burning. Grill until cooked, on bbq or oven. Sauce: Combine above ingredients in saucepan. ring to simmer, remove from heat and let cool. Transfer some sauce to small dip bowl, serve with hot grilled chicken sate's.

Serve saté skewers on a piece of banana leaf on a plate or bamboo mat with dipping sauce in a dip bowl. Or as an alternative, present as shown in the photo in Bodums with marinade. Skewers and marinade may also be refridgerated after cooking and reheated for later service.