Asian Chicken Kabobs with Lemon Grass Dipping Sauc
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
3 boneless, skinless chicken breast halves, cut into 1 inch pieces
2 cartons (8 ounces each) white button mushrooms, stems removed
Lemon grass dipping sauce (divided)
1 T dark sesame oil
1 T soy sauce
1 t minced fresh ginger root
12 wooden skewers, soaked in water for 30 minutes
Lemon grass dipping sauce-
1/2 c fresh lime juice
1/3 c thinly sliced green onion
1/4 c lemon grass herb blend
2 T chopped fresh cilantro
2 T soy sauce
2 cloves garlic, minced
1/2 t sugar
3-4 drops hot pepper sauce
Instructions
Place asparagus and 1 T water in shallow microwave-safe dish;
cover and microwave for 1.5 minutes or until crisp-tender. Place in
large freezer weight re-closable plastic bag.
Add chicken, mushrooms, 1/3 c of the Lemon grass dipping sauce,
sesame oil, soy sauce, and ginger;seal bag and turn to coat. Place
on plate and marinate in refrigerator for 30-60 minutes. Remove
chicken and vegetables from bag; discard marinade.
Alternately thread chicken, asparagus, and mushrooms evenly onto
skewers. Place skewers on ailed grid over medium-high heat; cover
and grill until browned, about 3-4 minutes per side. Serve with
remaining dipping sauce.
For lemon grass dipping sauce-
In 2 cup glass measure, whisk together all ingredients.
Originally Submitted
8/15/2011
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