Monday, January 4, 2010

Chicken with Lime-Chili Sauce

3 large boneless, skinless chicken breasts
3 scallions, white and green parts, chopped
2 Tbsp vegetable oil
1 Tbsp fresh lime juice
2 tsp honey
2 tsp fish sauce
2 cloves garlic
3/4 c rice wine vinegar
3/4 c sugar
1 Tbsp chopped cilantro, plus whole leaves
1 Tbsp finely chopped peanuts
1/2 tsp red pepper flakes
appetizer skewers

Cut chicken into 1-inch cubes and place in ziploc bag. Combine scallions, oil, lime juice, honey, fish sauce and garlic in blender. Pour over chicken; marinate and chill for 30 minutes or up to 3 hours. For the dipping sauce, cook vinegar and sugar over med-high heat in small saucepan. Simmer until reduced slightly, about 4 minutes. Cool, then add cilantro, peanuts and red pepper flakes. Cook chicken on grill pan or in a large skillet til cooked through. Thread chicken cubes onto skewers with a cilantro leaf and serve with dipping sauce.

Makes about 30 appetizer skewers.

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