Brochettes
- 1 pound [454 g] chicken whites
Marinade
- 1 teaspoon [5 mL] curry powder
- 1 garlic clove, minced
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] lemon juice
- 1 tablespoon [15 mL] sugar
Peanut Butter Sauce
- 3 tablespoons [45 mL] creamy peanut butter
- 2 tablespoons [30 mL] honey
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] water
- Pinch of Tabasco sauce
- 1 tablespoon [15 mL] boiling water [if needed]
- 8 short or 4 long bamboo or metal skewers
|
- Dry then cut chicken whites into long, approximately 1 x 4-inch [2.5 x 10-cm], thin strips.
- Mix together all marinade ingredients [curry powder, minced garlic, soy sauce, lemon juice and sugar].
- Marinate chicken strips into marinade for 1 hour, refrigerated.
- Into a blender, blend together all sauce ingredients [peanut butter, honey, soy sauce, water and Tabasco sauce].
- If sauce does not blend well, stir in 1 tablespoon [15 mL] boiling water.
- Thread chicken strips onto skewers, waving strips.
- Barbecue over medium-high heat, until chicken is well done.
- To serve, pour a little peanut butter sauce over each brochette or serve brochettes along with sauce, as a dipper.
|
