by Alison Needham
These Asian inspired skewers are usually the hit of the party. They are wonderful served with the peanut sauce alone, but also make a fantastic lettuce wrap. I often find it necessary to double the recipe when feeding a crowd.
Yield: 12
What you'll need
- Juice of one large lemon
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 2 pounds of chicken tenders
- 12 wooden skewers
- Peanut sauce:
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon water
- 1 teaspoon of fresh ginger root (either finely minced or grated)
- 1 scallion, finely chopped
- 1 clove of garlic, minced
- 1 tablespoon of minced cilantro
- Pinch of sugar
How to make it
- Place soy sauce, honey, oil, and garlic in a large zip-top bag and squish to combine. Add chicken, seal bag and shake to coat. Refrigerate for one hour or overnight.
- Make the peanut sauce. Whisk peanut butter, soy sauce, vinegar and water until smooth. Stir in ginger, scallion, garlic, cilantro and a pinch of sugar. If the sauce still seems too thick add a bit more water until you get your desired consistency. Cover and refrigerate.
- Place a cooking rack about 4-6 inches from the flame on your oven broiler. Cover a broiler pan with foil and place chicken tenders on the pan. Broil for 3-4 minutes on each side or until tenders are golden brown and cooked through.
- Insert the skewers lengthwise through the chicken tenders. Serve warm or at room temperature with the peanut dipping sauce.
