TERIYAKI BLACKENED CHICKEN SATAY

      Title: TERIYAKI BLACKENED CHICKEN SATAY
  Categories: Oriental, Poultry, Appetizers
       Yield: 6 Servings
  
  
         8    boned and skinned chicken
   :          breast halves
       1/2 c  Teriyaki sauce -- (recipe
   :          included)
         1 c  Peanut Sauce -- (recipe
   :          included)
         8 oz mixed greens
   :          or your choice of salad
   :          mixture
       1/4 c  green and white scallions --
   :          thinly sliced/rings
       1/4 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]