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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 50 |
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Ingredients:
1 cup rice wine vinegar |
1 cup creamy peanut butter |
1 cup soy sauce |
1/4 cup vegetable oil |
sesame oil |
1/3 cup sugar |
2 tablespoons freshly grated ginger |
25 chicken tenders, halved on the bias |
1/2 cup chopped scallions plus 2 tablespoons, for garnish |
1/2 cup chopped cilantro leaves |
1/4 cup black sesame seeds, for garnish |
1 tablespoon cilantro, chopped for garnish |
special equipment: 6-inch bamboo skewers |
Directions:
1. Preheat the oven to 350 degrees F.
2. Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
3. Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.
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