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Ingredientes
- 1 lb (3/4 inch/2 cm thick), boneless skinless chicken breasts
- 1 slc (1/2 inch/1 cm thick) gingerroot, finely minced
- 4 clv garlic, chopped
- 1/4 c. teriyaki sauce
- 3 Tbsp. vegetable oil
- 2 Tbsp. minced fresh coriander
- 2 Tbsp. rice vinegar
- 2 tsp grated lemon rind
- 1 tsp lemon juice
- 1/4 tsp warm pepper sauce
- 1 Tbsp. hoisin sauce
- 1 Tbsp. sherry
- 1/3 c. smooth peanut butter
- 1/4 c. finely minced green onions
Direcciones
- Cut chicken across the grain into 1/4-inch (5 mm) thick strips. Place in glass baking dish.
- In bowl, whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and warm pepper sauce.
- Transfer 1/3 c. (75 mL) to measuring c.; whisk in hoisin sauce and sherry. Pour over chicken, stirring to coat. Cover and chill, stirring occasionally, for at least 2 hrs or possibly for up to 4 hrs.
- Meanwhile, whisk peanut butter, onion and 3 Tbsp. (50 mL) hot water into remaining sauce. (Peanut sauce can be covered and set aside for up to 4 hrs.)
- Reserving marinade, thread 1 piece of chicken onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on greased grill over medium-high heat or possibly under broiler; close lid and cook, brushing with marinade and turning once, for about 4 min or possibly till chicken is no longer pink inside. Serve with peanut sauce.
- Yield: 24 pcs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 124 | 71% |
| Total Fat 14.43g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 572mg | 24% |
| Potassium 171mg | 5% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.11g | 3% |
| Protein 4.81g | 8% |
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