Delectable Chinese chicken satays that you will wish you had more of!
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1/4 tsp||(1 mL) Salt|
|1/4 tsp||(1 mL) Pepper|
|4 tsp||(20 mL) Ground cumin|
|3 tsp||(15 mL) Ground ginger|
|1 tsp||(5 mL) Ground Szechuan peppercorns (optional)|
|1 tsp||(5 mL) Sesame oil|
|2 tbsp||(30 mL) Toasted sesame seeds|
SOAK the bamboo skewers in water for about 30 minutes.
CUT chicken into bite sized pieces, about ¾” (2 cm). Mix the salt and pepper with the garlic and spices.
THREAD the chicken on the skewers and arrange on a plate. Drizzle with sesame oil and massage to coat. Sprinkle the spice mixture over the chicken satays coating evenly. Refrigerate for at least 30 minutes or up to 2 hours.
PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill the chicken for 10-12 minutes, turning frequently until nicely char-grilled and the internal temperature has reached 165°F (74°C). Serve sprinkled with toasted sesame seeds and Green Onion Ginger Sauce.
To make Green Onion Ginger Sauce - heat ¼ cup (60 mL) vegetable oil over medium-high. Add 1 bunch finely chopped green onions, ¼ cup (60 mL) finely minced gingerroot, ½ tsp (2 mL) shaoxing wine or dry sherry and 1 tsp (5 mL) soy sauce.
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