Thai Chicken & Pork Skewers
Yields 24 appetizer servings or 12 entree servings.
1 tablespoon minced ginger
6 cloves garlic, crushed
2 cups creamy peanut butter
1 cup chicken broth
2 tablespoons light soy sauce
1 tablespoon chili oil
juice of ½ lime
2 tablespoons chopped cilantro
salt and pepper to taste
1 ½ pounds boneless, skinless chicken breast
1 ½ pounds pork tenderloin
Combine ginger, garlic, peanut butter, broth, soy
sauce, chili oil, lime juice, honey and cilantro in mixing bowl.
Mix well and season to taste.
Cut chicken and pork into strips and thread onto skewers. Marinate meat in half of the peanut butter sauce 1-2 hours in the refrigerator in a non-metal container. Reserve remaining sauce for dipping.
Broil skewered meats, until done, turning once. Bring remaining sauce to a boil and serve warm as a dipping sauce.
Yields 24 appetizer servings or 12 entrée servings.
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