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Receta Teriyaki Blackened Chicken Satay
by Global Cookbook

Teriyaki Blackened Chicken Satay
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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
  •     Or possibly your choice of salad mix
  • 1/4 c. Green and white scallions, thinly sliced/rings
  • 1/4 c. Cilantro, coarsely minced
  •     Japanese Vinaigrette
  •     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.
  4. 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.