These are super easy and get rave reviews every time I make them.( I use 1/2 miracle whip lite & 1/2 greek yogurt instead of mayo and I bake, not fry) Make sure you soak your skewers.Peanut Chicken Skewers w/Chili Mayonnaise
Makes 24 Hands-On Time: 45m Total Time: 45m
Ingredients
• 3/4 cup salted roasted peanuts,finely chopped
• 1/2 cup panko bread crumbs
• 1/4 cup chopped fresh cilantro or flat-leaf parsley
• kosher salt and black pepper
• 2 8-ounce boneless, skinless chicken breasts, cut crosswise into 24 thin strips
• 3 tablespoons canola oil
• 1/2 cup mayonnaise
• 1to 2 teaspoons Asian chili-garlic sauce
• 24 6-inch bamboo skewers
Directions
1. On a large plate, combine the peanuts, bread crumbs, cilantro, and ½ teaspoon each salt and pepper. Thread each strip of chicken onto a skewer and coat with the peanut mixture, pressing gently to help it adhere.
2. In batches, heat the oil in a large nonstick skillet over medium heat and cook the skewers until golden, 2 to 3 minutes on each side. Transfer to a plate as they are cooked and add more oil to the skillet as necessary.
3. In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve with the chicken.
By Kate Merker and Sara Quessenberry, December 2009
The skewers can be assembled and frozen up to 1 month in advance. Freeze them, uncooked, on a parchment-lined baking sheet until firm, then transfer them to a resealable plastic bag. To cook, thaw the skewers on a plate in a single layer in the refrigerator overnight, then cook as directed in the recipe; keep warm at 250º F. The chili mayonnaise can be made and refrigerated up to 2 days in advance.
Nutritional Information
• Per ServingServing Size: 3 skewers
• Calories 322
• Fat 26g
• Sat Fat 4g
• Cholesterol 36mg
• Sodium 344mg
• Protein 15g
• Carbohydrate 6g
• Fiber 1g
