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Skewered Chicken with Mango Dipping Sauce
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
2 whole , boneless, skinless, chicken breasts, cut into 1-inch cubes
25 to 30 metal or bamboo (soaked in water) skewers
2 limes, juiced
1/4 cup water
2 tablespoons cilantro , chopped
1 tablespoon sesame seeds, toasted, for garnish
2. Preheat the oven to 400°F.
3. Combine the mango chutney, lime juice, water and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.
4. Skewer two pieces of the chicken on a skewer and place them on baking sheets. Bake until cooked through about 7 minutes.
5. Sprinkle a platter with the toasted sesame seeds, place the skewers on the platter with the dipping sauce and serve.
Serving Size: 3 to 4 skewers
Number of Servings: 6
- 12 g
- 4 g
- 0 g
- 16 g
- Saturated Fat
- 0 g
- 404 mg