Recipe - Teriyaki Blackened Chicken Satay

8 Boned and skinned chicken
breast halves
One half cup Teriyaki sauce; (recipe
included)
1 cup Peanut Sauce; (recipe
included)
8 ounce Mixed greens
Or your choice of salad
mixture
One fourth cup Green and white scallions;
thinly cut or sliced up /rings
One fourth cup Cilantro; coarsely chopped
Japanese Vinaigrette
Black and white sesame seeds

1. Skewer chicken as desired. If using wooden skewers, soak in water to
prevent 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 Japanese
Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. Garnish
with a sprinkle of scallions, cilantro, and sesame seeds.
Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego

Posted to MCRecipe Digest V1 #225

Date: Thu, 26 Sep 1996 07:27:53 0400

From: Luke Murden lmurden@visi.net

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.