Chicken kabobs with spicy mango sauce
Yield: 24 Kabobs
Ingredients:
- 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
Instructions:
Vinegar 1. 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. 2. In a shallow dish soak 24 six-inch wooden skewers in water for at least 30 minutes. 3. 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. 4. 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. (Note: There is a trick to removing the flesh from a mango. Stand the unpeeled mango on end and using a sharp knife slice down through the skin and flesh as close as possible to the pit to remove the flesh in one piece. Repeat on the other side. With the two pieces skin-side down score the flesh into cubes taking care not to cut through the skin. Turn the skin "inside out" and slice off the cubes of fruit.)
