Sunday, 17 July 2011

Ginger Orange Chicken Skewers

1c          orange juice
1tbs      cornstarch (dissolved in water)
1/4c      soy sauce
1tbs      honey
1”         piece of fresh ginger (minced)
1/2tsp   sesame oil
1/4tsp   each salt and pepper
1          dried red chili (crushed)

*Mix together in a bowl and reserve ½c for basting.

 Now add:
 3 boneless skinless chicken breasts (cut into bite sized pieces) or 6 boneless skinless thighs and marinate.

2         peppers- any color (chopped into bite sized pieces)
2         oranges with the skin cut off (chopped into bite sized pieces)
1         onion peeled (chopped into bite sized pieces)
1/4c    toasted sesame seeds (for garnish) optional

8        skewers (if wooden, soak in water for at least an hour)

Toss the first 8 ingredients into a bowl, reserve 1/2c of the mixture for basting. Now add the chicken to the marinade. Cover and let marinate in the fridge for at least 1 hour to overnight.

Remove from fridge and thread the chicken onto skewers alternating with the green peppers, oranges and onions. Sprinkle with a little salt and grill on the bbq or broil in the oven for about 3 to 4 minutes per side or until the juices run clear. Be sure to baste periodically with the reserved liquid.

 Garnish with a sprinkle of toasted sesame seeds and serve with New Potatoes with Lime and Cilantro

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