Chicken and Scallion Yakitori with Peanut Dipping Sauce

2 tablespoons smooth peanut butter
2 tablespoons plain low-fat yogurt
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh ginger
1/2 teaspoon toasted sesame oil
Dash hot sauce

3 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 whole skinless, boneless chicken breasts ( about 1 1/2 pounds ), cut into 1-inch cubes
1 bunch large scallions, white parts cut into 18 ( 1-inch ) pieces
Corn oil, for brushing

Soak eighteen 9 1/2-inch bamboo skewers in water overnight.

To make the dipping sauce: Combine the peanut butter, yogurt, soy sauce, lime juice, ginger, sesame oil, and hot sauce in a blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to serve (or up to 2 days). Bring to room temperature before serving.

In a large bowl, whisk together the soy sauce, sherry, sugar, garlic, and ginger. Add the chicken and toss well. Cover and marinate in the refrigerator 1 to 2 hours.

Thread 1 piece of chicken, 1 piece of scallion, and another piece of chicken at the top end of each skewer.

Prepare a medium-hot gas or charcoal grill (coals are covered with a light coating of ash and glow deep red), or preheat the broiler. If grilling, brush the rack lightly with oil. If broiling, line a baking sheet with aluminum foil and brush lightly with oil. Grill or broil the skewers 3 to 4 inches from the heat, turning and brushing occasionally, until the chicken is cooked through, 8 to 10 minutes.

Serve hot or at room temperature with the Peanut Dipping Sauce.

Makes 18 skewers or 6 to 8 servings.

Fox Run Brands Bamboo Skewers, 6-Inch ( 100 Pieces )

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