Last week I talked about the Coleman All Natural Chicken Breasts that I bought at Costco. So I made last week's recipe on Tuesday night. And tomorrow I'm making one of my all-time favorites, Nana Benza's Lemon Chicken: http://terrygruggen.blogspot.com/2012/01/nana-benzas-lemon-chicken.html .
The box I bought contains about a dozen chicken breasts, so I have enough in stock to make a bunch of meals. I was cruising through my latest cooking magazines and came across this fabulous Thai recipe for chicken kabobs in Eating Well. The Thai secret of blending heat, salt and sweet takes what is a relatively mild cut of meat to all new heights. Sriracha, fish sauce and plum preserves combine to make the glaze incredibly complex and incredibly delicious.
I would recommend that you serve these kabobs up with some basmati rice and then make yourself a nice crisp salad with this world-class Thai Fish Sauce Vinaigrette:
http://terrygruggen.blogspot.com/2013/05/thai-fish-sauce-vinaigrette.html. This recipe serves four.
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon canola oil
3 cloves garlic, minced
1 tablespoon fresh ginger
1/2 cup plum preserves
2 teaspoon sriracha sauce
1 teaspoon fish sauce
- Prepare your grill for direct cooking over high heat.
- Prepare sauce: Heat oil in a small saucepan. Add garlic and ginger, stirring often until they brown, about 2 minutes. Stir in preserves and cook until dissolved, about 2 minutes. Add sriracha, cook 30 seconds more. Remove from heat and add fish sauce. Stir.
- Thread chicken pieces onto skewer. Place skewers on grill. Cook for 2 minutes, then generously brush glaze over the chicken. Cook for 2 minutes more. Flip skewers over and cook for 2 minutes. Brush glaze over chicken, then cook for 2 minutes more. Remove from grill and serve.
Wine pairing: A New Zealand Sauvignon Blanc