From Williams-Sonoma Weeknight Food Made Fast
This is great as an appetizer or as a main dish.
Ingredients:
2 large limes (use a little less)
½ cup rice vinegar (use less)
1/4 cup chunky peanut butter (Fresh Fields – 365 Brand)
Fresh cilantro ¼ cup minced
Ginger, 1 Tbsp minced
Garlic, 3 cloves minced
Lite soy sauce, 3 Tbsp
Light brown sugar, 3 Tbsp firmly packed
Asian sesame oil, 1 Tbsp
Skinless, boneless chickn breast halves, about 1 ½ pounds
Cut into thick strips
Romaine lettuce, 1 small head, cored and leaves shredded
Cucumber, 1 peeled and sliced
Directions:
Place 8 bamboo skewers in cold water to soak until ready to use.
Make the marinade:
Grate 1 tsp zest from the limes and squeeze ¼ cup juice. In a glass or ceramic bowl, whisk lime zest, juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy, brown sugar and sesame oil. Reserve about ½ cup in separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.
Cook the chicken:
Meanwhle, prepare a gas or charcoal grill for direct-heat grilling over medium-high heat and oil the grill rack. Or, preheat a broiler. When ready to cook, remove the chicken from the marinade and discard the marinade. Divide the strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.
Divide the lettuce, cucumber slices, and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve, passing additional sauce at the table.
NOTE: To use this recipe as a vegetable dip, add about 1/4 cup more peanut butter to the sauce to desired consistency. You may need to adjust other ingredients to taste.
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