Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
45 mL (3 tbsp) rice vinegar
10 mL (2 tsp) sesame oil
10 mL (2 tsp) sugar
0.5 mL (1/8 tsp) crushed red pepper flakes
2 large cucumbers, peeled, seeded, and cut into 5 mm (1/4 inch) pieces
1 small red bell pepper, diced
454 g (1 lb) skinless, boneless chicken breasts, cut into 2.5 cm (1 inch) chunks
2 mL (1/2 tsp) each ground coriander, salt, and black pepper
2 cloves garlic, peeled
125 mL (1/2 cup) dry-roasted peanuts
75 mL (1/3 cup) packed cilantro sprigs
125 mL (1/2 cup) chicken broth
30 mL (2 tbsp) lime juice
In a medium bowl, whisk together the vinegar, sesame oil, 5 mL (1 tsp) of the sugar, and the red pepper flakes. Add the cucumbers and bell pepper, tossing to combine.
Refrigerate until serving time. Preheat the broiler. In a medium bowl, toss the chicken with the coriander, salt, and black pepper; set aside. In a small pot of boiling water, cook the garlic for 4 minutes to blanch.
Transfer to a food processor and puree, along with the peanuts, cilantro, broth, lime juice, and the remaining 5 mL (1 tsp) sugar. Purée. Thread the chicken onto eight 20 cm (8 inch) skewers. Broil 15 cm (6 inches) from the heat, turning the skewers once, for 5 minutes or until cooked through. Serve 2 skewers of chicken per person, with the peanut sauce and cucumber salad alongside.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:282