- 24
Ingredients
- Marinade:
- 1 lb boneless skinless chicken breasts
- 1 T white sesame seeds
- 24 short bamboo skewers, soaked
- 2 large cloves garlic, peeled and finely grated
- 1 T finely grated gingerroot
- 1/4 tsp finely grated lime rind
- 1/4 tsp freshly ground pepper
- 2 T ketjap manis
- 1 T canola oil
- 1/2 tsp dark sesame oil
Preparation
Step 1
Marinade; In large gowl, stir together the garlic, gingerroot, lime rind and pepper. Stir in ketjap manis and oils. Set aside.
Skewers: Trim any loose fat from chicken. Cut breast crosswise into 1/2" wide strips. At the smaller ends, cut the strips slightly wider, then cut in half lengthwise almost through to spread out into lengths similar to the centre strips. Add chicken to the narinade, turning the strips gently to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Meanwhile, toast the sesame seeds in a small, dry skillet over medium heat until golden brown, stirring often, about 4 minutes. Set aside.
Thread the chicken strips onto the skewers, either in an up and down wave, or twisting and threading. Brush with any remaining marinade.
Place on greased rack in roasting or broiler pan. Broil about 4" from the heat, turning once, just until jiuces run clear, about 5 minutes. Or grill on greased barbecue grill over medium-high heat, turning once. Sprinkle with sesae seeds and serve immediatley.
Dipping sauce: Combine 1/2 cup ketjap manis with 2 T fresh lime juice and 2 tsp finely minced hot pepper or 1/2 tsp hot pepper sauce.