Ingredients
- 1 lb (500 g) (3/4 inch/2 cm thick), boneless skinless chicken breasts
- 1 slice (1/2 inch/1 cm thick) gingerroot, finely chopped
- 4 cloves garlic, minced
- 1/4 cup (50 mL) teriyaki sauce
- 3 tbsp (50 mL) vegetable oil
- 2 tbsp (25 mL) chopped fresh coriander
- 2 tbsp (25 mL) rice vinegar
- 2 tsp (10 mL) grated lemon rind
- 1 teaspoon (5 mL) lemon juice
- 1/4 tsp (1 mL) hot pepper sauce
- 1 tbsp (15 mL) hoisin sauce
- 1 tbsp (15 mL) sherry
- 1/3 cup (75 mL) smooth peanut butter
- 1/4 cup (50 mL) finely chopped green onion
Steps
- Cut chicken across the grain into 1/4-inch (5 mm) thick strips. Place in glass baking dish.
- In bowl, whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and hot pepper sauce.
- Transfer 1/3 cup (75 mL) to measuring cup; whisk in hoisin sauce and sherry. Pour over chicken, stirring to coat. Cover and refrigerate, stirring occasionally, for at least 2 hours or for up to 4 hours.
- Meanwhile, whisk peanut butter, onion and 3 tablespoons (50 mL) warm water into remaining sauce. (Peanut sauce can be covered and set aside for up to 4 hours.)
- Reserving marinade, thread 1 piece of chicken onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on greased grill over medium-high heat or under broiler; close lid and cook, brushing with marinade and turning once, for about 4 minutes or until chicken is no longer pink inside. Serve with peanut sauce.
