Ingredients
- 1 lb chicken breast
- 1 slice fresh ginger
- 4 clove garlic
- 1/4 cup teriyaki sauce
- 3 tbsp vegetable oil
- 2 tbsp fresh coriander
- 2 tbsp rice vinegar
- 2 tsp lemon peel
- 1 tsp lemon juice
- 1/4 tsp hot pepper sauce
- 1 tbsp hoisin sauce
- 1 tbsp dry sherry
- 1/3 cup peanut butter smooth
- 1/4 cup green onion
Servings: servings
Instructions
- Cut chicken into thin slices and place in glass baking dish.
- Whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind, lemon juice, and hot pepper sauce.
- Transfer 1/3 cup (75mL) of marinade into measuring cup and whisk in hoisin sauce and sherry.
- Pour over pork, stirring to coat.
- Cover and refrigerate, stirring occasionally, for at least 2 hours or for up to 4 hours.
- Meanwhile, whisk peanut butter, onions, and 3 tbsp (50mL) warm water into remaining marinade.
- After chicken marinaded, thread chicken onto skewers.
- Place skewers on greased grill over medium-high heat.
- Cook, brushing with marinade and turning once, for 3 to 4 minutes or until browned.
Recipe Notes
Source: Canadian Living: Cooks Step By Step (p18)