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Chicken Kabobs With Spicy Mango Sauce
2 tb Tamari or dark soy sauce
1 tb Worcestershire sauce
1 tb Molasses
1 tb Cooking oil
2 ts Lime juice
2 ts Grated fresh ginger
4 ts Sugar
1/4 ts Dried red-pepper flakes
1/8 ts Salt
1 lb Boneless, skinless chicken breasts, cut in 1/4" cubes
1 Mango, peeled and chopped
1 cl Garlic, minced
1/2 ts Minced Jalapeno pepper
3 tb Rice-wine vinegar or cider vinegar
In a medium glass or stainless-steel bowl, combine the ysmsri, Worcestershire sauce, molasses, oil, lime juice, ginger, 1 teaspoon of the sugar, the red-pepper flakes and salt. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least an hour.
In a shallow dish, soak 24 six-inch wooden skewers in water for at least 30 minutes.
Make the dipping sauce. In a medium stainless-steel sauce pan, combine the mango, garlic, jalapeno, the remaining 3 teaspoons of sugar and the vinegar and bring to a simmer over moderately low heat. Cook, stirring occasionally, until the mango is soft, about 15 minutes. Transfer to a food processor or blender and pulse or blend briefly to a coarse puree. Let cool.
Heat the broiler. Drain the chicken and thread 2 pieces onto each skewer Put the skewers on a baking sheet and broil, turning once, until golden brown on both sides, about 5 minutes in all. Serve with the dipping sauce.
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