Sunday, July 3, 2011

Asian Chicken and Asparagus Kabobs

Asian Chicken and Asparagus Kabobs

Dipping Sauce:
2 cups mayonnaise
¼ cup sugar
¼ cup soy sauce
2 TBS sesame seeds, toasted
1 TBS sesame oil
½ tsp white pepper

¼ cup soy sauce
2 TBS brown Sugar
2 TBS Water
1 TBS sesame oil
1 tsp. crushed red pepper flakes
1 tsp minced fresh ginger root
1 ½ pounds boneless skinless chicken breast
1 pound asparagus
2 TBS Olive Oil
½ tsp salt

1.In a bowl, combing the Dipping sauce ingredients cover and refrigerate 2-4 hours.

2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours turning occasionally. Drain and discard Marinade.

3. In a bowl toss the asparagus with olive oil and salt.  On metal or soaked wooden skewers, alternately thread on chicken piece and 2 asparagus pieces. Grill covered, over medium heat for 4-5 minutes on each side or until juices run clear and asparagus is crisp tender.

1 comment:

  1. These were yummy! The sauce is oh so delectable.