Boka Dushi (Dutch West Indian Chicken Kebabs)
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Ketjap manis (see my fav recipe #480813), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 1⁄4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 2 teaspoons grated fresh ginger
- 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
- vegetable oil, for grill
-
Dutch West Indian Peanut Sauce
- 1⁄3 cup reduced-sodium fat-free chicken broth
- 3 tablespoons creamy peanut butter
- 1⁄2 cup chopped seeded tomatoes
- 2 tablespoons minced green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
- 1 teaspoon honey
- 1 garlic clove, crushed
directions
- Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
- Prepare grill.
- Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
- Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
- To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.
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RECIPE MADE WITH LOVE BY
@gailanng
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@gailanng
Contributor
"Ketjap manis (see my fav recipe #480813), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light."
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