Teriyaki blackened chicken satay

6 Servings

Ingredients

Quantity Ingredient
8 boned and skinned chicken
Date: 09/26/96

Directions

: breast halves

½ c Teriyaki sauce -- (recipe : included)

1 c Peanut Sauce -- (recipe

: included)

8 oz mixed greens

: or your choice of salad : mixture

¼ c green and white scallions -- : thinly sliced/rings

¼ c cilantro -- coarsely

: chopped

: Japanese Vinaigrette : black and white sesame : seeds

1. Skewer chicken as desired. If using wooden skewers, soak in water to p revent skewers from burning. 2. Drizzle chicken with Teriyaki Sauce. Place on hot charcoil broiler and thoroughly cook chicken until tender. 3. Plate presentation: Garnish plate with lettuce mixture spooned with Ja panese Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. G arnish with a sprinkle of scallions, cilantro, and sesame seeds.

~ - - - - - - - - - - - - - - - - - NOTES : Throw these chicken shewers on the barbe' and drizzle them with t eriyaki sauce. As they cook, the sauce will blacken the chicken. The Ja panse peanut sauce, traditionally used for dipping, makes an artful garni sh at the Mission Cafe in San Diego.

Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego

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