Thai Chicken with Peach Skewers

Sue Lau's Note:

A mild recipe, if you don't dip into the chile sauce, which will blow your socks off! A good choice for eating when the kids are around.

• Total Time: 52 mins
• Prep Time: 40 mins
• Cook Time: 12 mins

Ingredients:

Servings: 6

• 2 lbs boneless skinless chicken breasts
• 6 firm ripe peaches
• 1 red bell pepper
• 1 green bell pepper
• bamboo skewer
• thai red chili sauce (recipe ID #30195)

For the Marinade

• ¼ cup dole frozen orange-peach-mango juice concentrate , thawed
• 2 tablespoons light soy sauce
• 2 tablespoons fish sauce
• ¼ teaspoon coconut extract
• 2 slices fresh galangal root (soaked in warm water 20 minutes, and julienned)
• ¼ teaspoon minced gingerroot
• 1 lime, juice of
• 2 tablespoons brown sugar
• 6 -7 kaffir lime leaves , scored (soaked in warm water 20 mintes if dry)

Directions:

1. Trim chicken breast of fat; and cut into 1 1/2" cubes.
2. Mix together marinade in pour into shallow dish or ziplock bag.
3. Add chicken cubes and stir to coat evenly; allow to marinate for 30 minutes at room temperature, or up to several hours refrigerated.
4. Soak approximately 12-15 wooden skewers in warm water for 30 minutes, or use metal skewers.
5. Prepare grill or coals for cooking.
6. Peel and cut peaches into quarters, then halve each quarter (for 8 pieces per peach).
7. Seed and cut bell peppers into approximately 1" pieces.
8. Alternate meat, fruit, meat, pepper on skewer, and repeat until skewer is full.
9. Repeat for remaining skewers until ingredients are used up.
10. Cook skewers on grill 5-7 minutes per side, or until juices from chicken run clear.
11. Serve with Thai Red Chili Sauce (Nam Prik Dang, recipe ID#30195), if desired.