Thai Chicken Skewers
Ingredients
3
skinless boneless chicken breasts (about 1 ¼ lbs.), cut into ¼" thick and ½" wide strips
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
24
wooden skewers (6-10"), soaked in water for 1 hr.
- peanut oil, chile oil or toasted sesame oil, to taste
- fresh squeezed lime juice, to taste
1 cup
prepared peanut dipping sauce or ¾ cup (approx.) Asian Dipping Sauce (recipe below)
- garnishes, to taste: crushed peanuts, chopped fresh cilantro, lime wedges and crushed red pepper flakes
Directions
- Preheat a grill to medium-high heat.
- Season chicken with salt and pepper.
- Thread each chicken strip lengthwise onto a skewer, keeping strips as straight as possible.
- Spray skewers lightly on both sides with cooking spray; grill skewers over on preheated grill, turning once, until chicken is cooked through (about 4-5 min.).
- Drizzle oil and lime juice over hot chicken.
- Serve with sauce for dipping and garnishes to taste
ASIAN DIPPING SAUCE: In a small mixing bowl, whisk together 2 tbsp. soy sauce, 1 tbsp. Kowalski's Pure Honey, 1 ½ tsp. rice vinegar and 1 ½ tsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department) until honey dissolves. Whisk in ½ tsp. sesame oil. Stir in 1 tbsp. sliced green onions, ¾ tsp. minced garlic and ¼ tsp. crushed red pepper flakes. Makes about ¾ cup.
