Sweet & Sour Chicken Kebeb with Peanut Dipping Sauce
photo by Peter J
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
30 skewers
ingredients
- 2 kg boneless chicken breasts
- 30 small skewers, 200 mm long
-
Marinade
- 118.29 ml dry sherry
- 78.78 ml oriental sweet and sour sauce
- 78.78 ml lemon juice
- 78.78 ml kikkoman teriyaki sauce
- 2 clove garlic, peeled and minced
- 118.29 ml honey
-
Dipping sauce
- 236.59 ml crunchy peanut butter
- 78.78 ml chicken broth
- 78.78 ml lemon juice
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Ian Snell
Australia