Teriyaki Blackened Chicken Satay

* Exported from MasterCook *

Teriyaki Blackened Chicken Satay

Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego
Serving Size : 6 Preparation Time :0:45
Categories : Oriental Poultry
Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boned and skinned chicken breast halves
1/2 cup Teriyaki sauce -- (recipe included)
1 cup Peanut Sauce -- (recipe included)
8 ounces mixed greens
or your choice of salad mixture
1/4 cup green and white scallions -- thinly sliced/rings
1/4 cup cilantro -- coarsely chopped
Japanese Vinaigrette
black and white sesame seeds

1. Skewer chicken as desired. If using wooden skewers, soak in water to p=
revent skewers from burning.
2. Drizzle chicken with Teriyaki Sauce. Place on hot charcoil broiler and=
thoroughly cook chicken until tender.
3. Plate presentation: Garnish plate with lettuce mixture spooned with Ja=
panese Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. G=
arnish with a sprinkle of scallions, cilantro, and sesame seeds.


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NOTES : Throw these chicken shewers on the barbe' and drizzle them with t=
eriyaki sauce. As they cook, the sauce will blacken the chicken. The Ja=
panse peanut sauce, traditionally used for dipping, makes an artful garni=
sh at the Mission Cafe in San Diego.

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The Mission Cafe
3795 Mission Blvd.
San Diego, California 92109
email: themission@electriciti.com



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