Chicken Sake Skewers
If you don't have sake on hand, substitute dry sherry, white wine, or rice wine, such as mirin.
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Chicken Sake Skewers
Directions
- For marinade, in a small saucepan combine the first six ingredients (through crushed red pepper). Bring just to boiling over medium heat, stirring until brown sugar is dissolved. Reduce heat; simmer, uncovered, 20 minutes. Cool to room temperature.
- Place chicken in a large shallow dish. Pour marinade over chicken; stir gently to coat. Cover and marinate in the refrigerator 1 to 2 hours, stirring once.
- Soak twenty-six to thirty 6-inch wooden skewers in water at least 30 minutes; drain before using. Preheat oven to 450 degrees F. Lightly grease a 15x10x1-inch baking pan.
- Drain chicken, discarding marinade. Pat chicken dry with paper towels. In a small bowl combine peanut butter and half-and-half. Place cashews in a shallow dish. Thread each chicken strip lengthwise onto a soaked skewer. Brush chicken with peanut butter mixture; roll in cashews to coat. Place in the prepared baking pan. Bake about 12 minutes or until chicken is no longer pink, turning once.
- Serve chicken skewers with Asian chili sauce.
Nutrition Facts (Chicken Sake Skewers)
- Per serving:
- 200 kcal ,
- 10 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 22 mg chol. ,
- 345 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 10 g sugar ,
- 12 g pro.