Tayama TO-20002 - Manual (Page 27)

Sweet & Sour Chicken Kebab (Continued)
STEP ONE
Cut chicken breasts lengthwise into strips, 1-inch wide. Using one
hand to secure chicken, press skewer down the length of one strip.
Repeat with remaining strips. Place skewers in a glass baking dish, set
aside. Combine sherry, Teriyaki sauce and sweet-and-sour sauce in a
small bowl. Add garlic, lemon juice and honey; blend thoroughly.
Pour marinade over skewered chicken, cover and refrigerate for at
least 30 minutes, turning once.
STEP TWO
When ready to cook : Drain marinade from the chicken, reserving
marinade. Place wire rack into the glass bowl of oven. Arrange
skewers directly on wire rack, being careful not to pack them too
tightly together. Reduce heat to 392℉ and cook for 10
minutes. Repeat with remaining skewers.
STEP THREE
In the meantime, prepare the dipping sauce. Combine peanut butter,
lemon juice, chicken broth and remaining marinade in a saucepan.
Bring to a boil over medium-high heat. Reduce heat and simmer sauce
for 10 minutes, or just until sauce begins to thicken.
STEP FOUR
To serve : Arrange chicken skewers on serving platter and serve
dipping sauce on the side.
Page 27