- 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 g] sugar
Peanut Butter Sauce
- 3 tablespoons [45 mL] smooth peanut butter
- 2 tablespoons [30 mL] honey
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] water
- Few drops Tabasco sauce
- 8 small or 4 long skewers, wooden or metal
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- Pat dry then cut chicken whites into 1 x 4-inch [2.5 x 10-cm] strips.
- Mix together all marinade ingredients [curry powder, minced garlic, soy sauce, lemon juice and sugar].
- Leave chicken strips to marinate into mixture for 1 hour, refrigerated.
- Into a blender, mix together all peanut butter sauce ingredients [peanut butter, honey, soy sauce, water and Tabasco sauce].
- If sauce gets too thick, mix in 1 tablespoon [15 mL] boiling water.
- Drain then thread chicken strips onto skewers.
- Barbecue skewers over medium-hot coals, until chicken is no longer pink inside.
- Serve coated with a little peanut butter sauce, or serve sauce as a dip.
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