Prep 40 mins
Cook 10 mins
This dish is quite versatile as it can be baked in an oven, grilled or BBQ'd. I usually cook up a swag of them as entrees to nibble on while I prepare a main, especially at a 'Barbie'.
- 1 1⁄2 kg boneless chicken breasts
- 30 small skewers, 200 mm long
- 1⁄2 cup dry sherry
- 1⁄3 cup oriental sweet and sour sauce
- 1⁄3 cup lemon juice
- 1⁄3 cup kikkoman teriyaki sauce
- 2 cloves garlic, peeled and minced
- 1⁄2 cup honey
- 1 cup crunchy peanut butter
- 1⁄3 cup chicken broth
- 1⁄3 cup lemon juice
- Cut chicken breasts lengthwise into strips 25mm (1 inch) wide.
- Using one hand to secure chicken, press skewer down the length of one strip.
- Repeat with remaining strips.
- Place skewers in a glass baking dish and set aside.
- Combine sherry, Teriyaki sauce and sweet and sour sauce in a small bowl.
- Add garlic, lemon juice and honey; blend thoroughly.
- Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
- When ready to cook, drain marinade from the chicken, reserving marinade.
- Arrange skewers directly on a wire rack in a baking dish, being careful not to pack them too tightly together.
- Set heat to 200°C and cook in oven for 10 minutes, or simply BBQ or grill them until done.
- In the meantime, prepare the dipping sauce.
- Combine peanut butter, lemon juice, chicken broth and remaining marinade in a saucepan.
- Bring to the boil over medium-high heat.
- Reduce heat and simmer sauce for 10 minutes, or just until sauce begins to thicken.
- To serve, arrange chicken skewers on serving platter& serve dipping sauce on the side.
I left the chicken skewers in the marinade for 2 hours, grilled them on my inside grill, added some cayenne to the peanut sauce for extra kick that my hubby likes...wonderful! Thanks, Ian, we'll make this again!
Both the marinade and dipping sauce were superb! I cooked on a BBQ and rather than serve the dipping sauce on the side poured over the chicken because I was doing a small serve for two as a main course.
I haven't made the chicken dish, but I have made the dipping sauce (which requires you to make a little of the dipping sauce, too.). The dipping sauce is a great sauce for teriyaki meatballs, and pretty much everything else. I find people using it on everything at a party - bread, meat, cheese, etc.