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1 1/2 pound
boneless, skinless, chicken breasts
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1/4 cup
soy sauce
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1/2 cup
vegetable oil
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2 tablespoons
brown sugar
Dispensers and Storage Options
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1/4 cup
rice vinegar
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2 tablespoons
lime juice
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4
cloves garlic, peeled
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2
shallots, peeled
Tools for Shallots Options
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1/4 cup
cilantro
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1 stalk
lemon grass
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Peanut Dipping Sauce
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1 cup
natural peanut butter
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4 cloves
garlic
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4 tablespoons
brown sugar
Dispensers and Storage Options
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One 1" knob
fresh ginger, peeled and sliced
Peeler Selections Options
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1 teaspoon
red pepper flakes
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1 cup
water
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1/4 cup
lime juice
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1/4 cup
soy sauce
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1/2 cup
peanuts, finely chopped, for garnish
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4
green onions, thinly sliced, for garnish
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Equipment List:
Cooking Instructions
Trim chicken and cut into half-inch wide strips. Place chicken in a non-reactive bowl.
In the bowl of a food processor, blend together soy sauce, oil, brown sugar, rice vinegar and lime juice. Add the cilantro, garlic and shallots. Pulse to chop, but do not pulverize.
Place lemon grass stalk on a cutting board. Using a meat mallet, pound the stalk a few times to break the fibers. Cut stalk into 4 pieces. Place the lemon grass and chicken in a mixing bowl. Pour mixture over chicken and lemongrass, stirring to coat. Cover and refrigerate 8 hours or overnight.
Peanut Dipping Sauce
In the bowl of a food processor, combine peanut butter, garlic, brown sugar, ginger, red pepper flakes, water, lime juice and soy sauce. Combine to form a smooth mixture
Thread chicken strips on skewers lengthwise. Grill over medium heat, turning once. Brush with Peanut Dipping sauce and sprinkle with chopped peanuts and green onions.