Total Time
45mins
Prep 40 mins
Cook 5 mins

Wolfgang Puck's recipe, seen in Everyday with Rachael Ray. Add an additional hour to the time for marinating the chicken.

Ingredients Nutrition

Directions

  1. Soak 24 short bamboo skewers in water for 30 minutes.
  2. Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
  3. In a small bowl, combine curry powder, cumin, salt, and pepper.
  4. Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
  5. Refrigerate for 1 hour.
  6. In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
  7. Slowly drizzle in the peanut oil.
  8. Transfer the vinaigrette to a bowl and refrigerate.
  9. Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
  10. Serve with the vinaigrette.

Reviews

(1)
Most Helpful

Very nice recipe! I did marinade mine all day, but I also did not cut the chicken in strips, but in small cubes. I was making a lot for a party and found this a bit easier. But it did not affect the taste at all. The vinaigrette was a nice touch. Thx for a nice unique recipe. One Note: I also used some boneless skinless thighs for those who preferred dark meat and they were also very good. Kim

SarasotaCook June 29, 2010

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