Food, Fun and Fabulous 78
Teriyaki Chicken Satay
yield: 12 - 16 pieces
1 cup teriyaki glaze
¾ cup pickled ginger
4 pieces chicken breast
These threaded chicken skewers are moist and delicious.
You can use chicken thighs for even juicier meat. It's best to
marinate the chicken a day ahead and then skewer—messy
but worth the effort. A peanut dipping sauce tops it off. Serve
with your favorite peanut dipping sauce.
Chop ginger then mix with teriyaki glaze. Cut strips
of chicken (3 to 4 per piece) lengthwise. Marinate
chicken for 30-45 minutes. Skewer chicken on
long bamboo skewers. Bake at 350 degrees for
15 minutes or until done.
½ pound chicken, ground
2 tablespoons vegetable oil
1 clove garlic, chopped
1 tablespoon ginger, peeled and minced
½ teaspoon crushed red pepper flakes, ground to a
powder
1 tablespoon soy sauce
1
/
3
cup ketchup
3 tablespoons brown sugar
salt and pepper to taste
24 phyllo cups
¼ cup dry-roasted peanuts or pine nuts
This reminds me of the chicken larb dish you get at Asian
restaurants. One of my industry friends shared the recipe and
I adapted it slightly. We use it to fill mini phyllo pastry shells,
and it's also wonderful as a lettuce or cabbage wrap.
Spicy Thai Chicken
Heat the oil in a pan over medium high heat.
Add chicken, garlic, ginger, and red pepper flakes.
Cook for 10-12 minutes or until done, stirring
occasionally to break up chicken. Add soy sauce,
ketchup, brown sugar, salt, and pepper. Mix well.
If the mixture is too chunky, pulse slightly in a
food processor. Serve in phyllo shells and garnish
with peanuts.
yield: 12 - 16 pieces
