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Ingredientes
- 8 x Boned and skinned chicken breast halves
- 1/2 c. Teriyaki sauce, (recipe included)
- 1 c. Peanut Sauce, (recipe included)
- 8 ounce Mixed greens
- Â Â Or possibly your choice of salad mix
- 1/4 c. Green and white scallions, thinly sliced/rings
- 1/4 c. Cilantro, coarsely minced
- Â Â Japanese Vinaigrette
- Â Â Black and white sesame seeds
Direcciones
- 1. Skewer chicken as desired. If using wooden skewers, soak in water to prevent skewers from burning.
- 2. Drizzle chicken with Teriyaki Sauce. Place on warm charcoil broiler and thoroughly cook chicken till tender.
- 3. Plate presentation: Garnish plate with lettuce mix spooned with Japanese Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. Garnish with a sprinkle of scallions, cilantro, and sesame seeds.
- NOTES : Throw these chicken shewers on the barbe' and drizzle them with t= eriyaki sauce. As they cook, the sauce will blacken the chicken. The Ja= panse peanut sauce, traditionally used for dipping, makes an artful garni= sh at the Mission Cafe in San Diego.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 80 | 48% |
| Total Fat 8.84g | 11% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 36mg | 12% |
| Sodium 1549mg | 65% |
| Potassium 241mg | 7% |
| Total Carbs 5.5g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.69g | 2% |
| Protein 16.11g | 26% |
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