Re: Chinese Cuisine
I don't know how "chinese" this is -
Chicken on a Stick
KEBABS
4 wooden skewers
2 -6 ounce boneless, skinless chicken breasts - cut each breast into 8-1 inch pieces
1 green pepper cut into 16-1x1 inch pieces
1 red pepper cut into16-1x1-inch squares
1/2 red onion cut into 16-1x1-inch squares
MARINADE
6 oz. Pineapple juice
juice of half a lemon
juice of 1 lime
juice of half an orange
4 cloves minced garlic
1 teaspoon grated ginger
2 tablespoons - Mrs. Dash Grilled Chicken Blend
1 tablespoon olive oil
2 cups of cooked rice Preparation:
1 tablespoon Mrs. Dash Extra Spicy Blend
1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using.
2. On each skewer, assemble the kebabs by placing red onion, red pepper, green pepper, and a piece of chicken. Do this 3 more times and finish each kebab with a piece of red onion. Place the 4 kebabs in a large plastic container.
3. In a bowl, combine all the marinade ingredients. Pour this marinade over the kebabs (for a minimum of 30 minutes prior to cooking) and cover with an airtight lid. Refrigerate.
4. Place kebabs on a medium-high BBQ grill or under the broiler and cook for approximately 5 minutes on each side or until the chicken is firm and cooked all the way through. Turn occasionally during the cooking process. Remember to throw out the marinade once the kebabs are on the grill. While the kebabs are cooking we like to shake on a little Mrs. Dash Extra Spicy Blend to add extra zip to the kebabs.
5. Serve kebabs over a bed of rice and enjoy.
Chicken Satay
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) soy sauce (Japanese)
3 tablespoons oil
3 tablespoons honey
1/2 teaspoon coriander, fresh ground
1/8 teaspoon cayenne
1/2 teaspoon dry minced garlic or 2 cloves fresh
1 pound (500 g) boneless skinless chicken thighs
Mix ingredients (except chicken) well until honey is dissolved. Cut
chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
chicken overnight. Put meat on skewers and grill.
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